Onam Sadya Recipes / Traditional Onam Recipes / Sadya Recipe

Click the picture or link to read the RECIPE

Cucumber Kichadi	Raw Banana Chips	Kerala Parippu Curry
Avial	Puli Inji Curry	Kerala Pumpkin Erissery
Olan Lemon Pickle	Pineapple Pachadi Nei Appam	Inji Thayir Carrot Thoran

Pumpkin Molagootal	Channa Dal Payasam	Pavakka Kichadi
Kerala Style Vendakka Pachadi	Jackfruit Payasam

Brinjals In Curry Leaf Gravy Recipe / Thai Brinjals In Curry Leaf Pepper Gravy Recipe

Brinjal In Curry Leaf Gravy

Ingredients fried in 1tsp of oil & ground to a smooth paste
Whole pepper-2tsp
Coriander seeds-2tsp
Red chillies-4
Green chillies-2
Cinnamon-1'' piece
Cloves-2
Fennel seeds-1tsp
Curry leaves-2 cups
Small onions-1 cup
Turmeric powder-1/2tsp
Ginger & Garlic-1tsp
Grated coconut-1tbsp
Method
Heat 1 tsp of oil add all above ingredients & fry till light brown.
Do not burn them.Cool the mixture add the tamarind juice.
Grind the mixture to a smooth paste.

Tempering
Oil-1tbsp
Mustard-1tsp
Other ingredients
Slit Thai green brinjal-6
( you can use any kind of small round brinjals)
Salt to taste
Chopped coriander leaves
Diluted tamarind juice-1 cup
Method
Heat oil in a pan & temper it with mustard seeds.
Now add the brinjals fry till all sides are slightly roasted.
Pour the ground paste,salt & very little water.
Cover & cook the gravy till raw smell disappears & oil starts to separate the pan.
Garnish  with chopped coriander leaves.
Best served with hot plain rice.

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Ulundu Sadam Recipe / Ulundhu Sadam Recipe / Ullunthu Sadam Recipe / Urad Dal Rice Recipe / Black Gram Rice Recipe / Ulutham Paruppu Sadam / Ulundu Choru Recipe

Ulundu Sadam

Ingredients
Rice - 1 cup
Black Urad Dal - 1/2 cup
( I used the broken urad dal with skin)
Salt to taste
Water - 4 cups
Tempering
Sesame oil - 3 tsp
Sliced garlic - 5
Curry leaves few
Jeera / Cumin seeds - 1/2 tsp
Methi / Fenugreek seeds - 1/8 tsp
Hing - 1/8 tsp
Fresh grated coconut - 2 tbsp

Method
Dry roast urad dal till nice aroma comes out and has slightly colour changed.
Heat a pressure cooker pour oil & temper it with above ingredients.
Now add the washed rice,water,salt & dry roasted urad dal.
Pressure cook till done,cool & then open the cooker.
Best served with Ellu Thogayal.

Note:
Use best quality Urad dal otherwise some beans are too hard to cook.


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Chicken 65 Recipe - How to make Chicken 65 Restaurant Style

Chicken 65

Ingredients
Boneless chicken pieces - 30 small pieces
Salt to taste
Red chilly powder - 1 & 1/2 tsp
Coriander powder - 1tsp
Turmeric powder - 1/2 tsp
Ginger Garlic paste - 1 & 1/2 tsp
Lemon juice - 1 tbsp
Egg -1
Rice flour - 1tsp heaped
Corn starch - 2 tsp heaped
Red/Yellow food colour - 2 generous pinch
Curry leaves few
Oil to deep fry
Method
Take a bowl add all the above ingredients together except the curry leaves.
Mix everything well ,sprinkle very little water if needed.Make sure the chicken pieces are well coated with the masala.Leave it for marination at least for 30 minutes.
Heat oil in a pan fry the curry leaves till crisp & keep it aside.
In the same oil drop these chicken pieces in batches.
Deep fry in medium high flame till cooked & crisp on both sides.
Remove the pieces in a kitchen paper to remove excess oil if any.
Garnish with fried curry leaf,onion rings & lemon wedges.
Serve them with Mint Raita.

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Featured in Namaste NT Magazine Of Darwin,Australia

My recipe Easy cheesy garlic pull apart got published this month's issue Namaste NT Magazine of Darwin,Australia http://namasteynt.com.au/easy-cheesy-garlic-pull-apart-bread-cheese-and-garlic-crack-bread-recipe/

01

Jun

Easy Cheesy Garlic Pull Apart Bread / Cheese And Garlic Crack Bread Recipe

Posted by : Sailaja Damodaran 

Posted in:Food, Health, LifeStyle

Ingredients

Crusty round or oval shaped loaf or any kind bread – 2
Salt to taste
Soft butter – 3tbsp
Finely shredded mozzarella cheese or any kind melting cheese- 1/2 cup
Fresh or dry chopped parsley – 3 tsp
Garlic grated – 2
Red chilly flakes – 1/4 tsp

Method

Pre.heat oven to 350 deg F.
Take a bowl add garlic,chilly flakes,salt,parsley & butter.Mix everything well.
Place the bread on a cutting board,use a sharp bread knife to cut the bread.
Score the bread loaf crosswise & lengthwise into small squares.Don’t cut all the way down.
Gently spread the bread with your fingers,now apply the butter mixture in between each squares
Same way stuff the shredded cheese into the cracks.
Place this bread on a baking tray & bake for just 5 to 7 minutes or till the cheese has melted.
Do not bake till bread turns crisp or brown.
Serve immediately with any dip you like.

Note:
a) You can replace parsley with freshly chopped green onions.
b) Instead of shredded cheese you can also place small pieces of any kind of melting cheese slice in the slits you made on bread & then bake.

Karamani Vada Recipe / Bobbarlu Vadalu Recipe /Alasanda Vada / Black Eyed Beans Fritters / Lobia Vada

Karamani Vada

Ingredients
Karamani /Alasanda/ Lobia/Black eye bean- 1 cup
(soak it in water for over night)
Green chillies-2 to 3
Ginger-a small piece
Jeera-1tsp
Chopped curry & coriander leaves-2tbsp
Salt to taste
Oil-to deep fry
Method
Drain out the water completely from the beans.Take a blender add the beans,green chillies & ginger,grind them to a semi coarse batter.Do not add water while grinding.
Transfer into a bowl,add jeera,salt, chopped coriander & curry leaves,mix them well.
Heat oil in a pan,take small portion of the batter & flatten it.
Drop it directly into the hot oil & deep fry in mediun high flame till crisp & light brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.serve them hot
Note:
a) Before grinding make sure there is no water at all.
b) Today i made it for pooja so did not add onion.Adding onion gives a extra flavour for your vadas.
c) If your batter becomes watery add 1 or 2 tsp of rice flour.

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Karuppu Arisi Halwa / Puttu Biyyam Halwa / Kavuni Arisi Halwa / Black Rice Halwa / Karuppu Halwa / Karutha Aluva Recipe / Red Rice Halwa

Karuppu Arisi Halwa

Ingredients
Black or dark red rice/ Kavuni arisi-1 cup
(powder it in mixi to a dry smooth powder)
Sugar-1 cup
Thick coconut milk-1 cup
Water-1 & 3/4 cup
Ghee- 1/4 cup
Chopped cashew nuts fried in ghee -10
Cardamom - 6

Method
Powder cardamom along with sugar & keep it aside.
Mix water & coconut milk in a bowl
Powder the rice in mixi or with help of a coffee grinder to a fine dry powder.
Heat a heavy bottom pan,i used a non stick pan,add the dry rice powder.
In low flame slightly roast the rice powder till its just warm.
Add the water/ coconut milk into the fried rice powder.
Quickly mix it up well to avoid lumps.
Now increase the flame slightly & continuously keep stirring till the rice is cooked & starts to thicken.
When it starts to leave the sides of the pan add the powdered sugar.
Keep stirring till sugar has dissolved & the mixture again started to thicken.
Now start adding the ghee little by little.At one point you will notice the halwa has absorbed the ghee & started to leave the sides of the pan.
Take a small portion of halwa,roll it out to a ball.if it is not sticky then your halwa is ready.
Switch off the stove add the nuts.
Mix well & enjoy them warm!

Note:
a) The above sugar quantity is right for our family,you can add more if you have a sweet tooth.
b) Usually this halwa is cooked only with coconut milk (3 stages of milk),as it will be too heavy Iam using water here.
c) This halwa will not consume much ghee so add accordingly ( may be 2tbsp will be fine).
d) Making this halwa in a heavy bottom kadai is a bit time consuming but taste will be excellent.
e) My grandma used to make this halwa,this is an authentic family recipe i should say.
f) If you want to eat nuts crunchy then add fried nuts each time just before serving instead of mixing it into the halwa.
g) The whole cooking process should be in a very low flame .

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Mint Raita Recipe / Pudina Raita Recipe / Indian Mint Yogurt Raita / A Minty Yoghurt Dip Recipe

Mint Raita

Ingredients ground to a smooth paste
Fresh mint leaves - a handful
Salt to taste
Sugar - 1/8 tsp
Black salt - 1/4tsp
Roasted & ground jeera/cumin powder - 1/2 tsp
Whole pepper - 6
Garlic - 1
Small onion ( optional) -1
Green chillies - 2
Curd - 1 tbsp
Other ingredients
Thick curd - 1 cup
Greek yogurt - 2 tbsp
( I added just to give richness to the raita,its optional )
Chaat masala to sprinkle on top
Method
Grind the above ingredients to a smooth paste.Add 1 tbsp of curd while grinding instead of water.
Beat remaining 1 cup curd in a bowl now add the ground paste.
Mix well till everything is well combined.
Serve it cold with little chaat masala sprinkled on top.
Best served as a dip or can be served with any flavoured rice.

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Karuvepillai Kuzhambu Recipe / Curry Leaf Kuzhambu Recipe / Curry Leaf kulambu Recipe

Karuvepillai Kuzhambu

Ingredients
Small onions whole-1 cup
Sliced Garlic-10
Curry leaf for garnish
Diluted tamarind juice -1cup
Jaggery - 1/8 tsp
Grind to a smooth paste
Curry leaves-1 cup
Whole pepper-1tsp
Jeera/cumin-1tsp
Chilly powder-1 & 1/2tsp
Turmeric powder-1/2 tsp
Salt to taste
Toor dal - 1/2 tsp
Methi / Fenugreek seeds - 1/8tsp
Coriander / Dhania seeds-1/2tsp
Tempering
Vadavam-1tsp
(Mustard,Methi,Jeera,Urad dal)
Sesame oil - 2tbsp
Hing-1/2 tsp
Method
Heat oil in a pan temper it with above ingredients.
Add the onions & garlic fry it till light brown in colour.
Now add the ground masala & fry till oil separates from the masala.
Pour the dilute tamarind juice boil till raw smell disappears & the gravy is thick.
Lastly add the jaggery & switch off the stove,garnish with curry leaves.
Best served with plain rice.

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Paneer Bhurji Recipe / Paneer Burji Recipe - Easy Paneer Side Dish

Paneer Bhurji

Tempering Ingredients
Oil-1 tbsp
Jeera/Cumin - 1/4 tsp
Hing - a generous pinch
Red chillies - 2
Dry ingredients
Red chilly powder - 1/4 tsp
Turmeric powder - 1/8tsp
Salt to taste
Garam masala - 1/4 tsp
Other ingredients
Chopped onion - 1/2
Chopped red bell pepper - 1/2 cup
Frozen peas - 1/4 cup
Crumbled paneer - 1 cups
Chopped green chillies - 1
Chopped ginger - 1/4tsp
Chopped coriander leaves for garnish
Method
Heat oil in a pan & temper it with above ingredients.
Now add the green chillies & ginger saute for a minute.
Now add the onion & bell pepper in medium high flame fry till transparent.
Add the peas & all the dry ingredients saute till raw smell disappears.
Lower the flame add the paneer stir gently till well combined.
Switch off the stove garnish with coriander leaves.
Best served with roti or paratha.

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Mor Kootu Recipe / Cabbage More Kootu Recipe / More Kootu Recipe

Cabbage Mor Kootu

Ingredients ground to a smooth paste
Fresh grated coconut - 1/4 cup heaped
Green chillies - 2
Jeera / Cumin seeds - 1/2 tsp
( Pour some water & grind it to a smooth paste)
Tempering ingredients
Coconut oil - 1 tbsp
Mustard - 1/2 tsp
Methi / fenugreek seeds - 5
Hing - 1/8 tsp
Red chillies - 2
Curry leaves few
Other ingredients
Chopped cabbage - 1 & 1/2 cups
Salt to taste
Beaten curd - 1/2 cup
Method
Cook the cabbage with salt & little water.
When half cooked add the ground coconut paste & cook till everything is well combined.
Switch off the stove & add the beaten curd & mix it well.
Once curd is added do not boil the kootu.
Heat oil in a pan & temper it with above ingredients.
Pour it into the kootu mix & serve as a side dish for rice.

Note:
a) You can use white pumpkin,chow chow,vazhaithandu,instead of cabbage for this recipe.
b) 1 tsp of soaked rice can be added while grinding coconut to give thickness to your kootu.

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Aadi Koozh Recipe / Ragi Ambali / Kezhvaragu Koozh / Ragi Koozh / Keppai koozh / Finger Millet Porridge

Ragi koozh

Ingredients

Ragi flour / Finger millet flour-1/2 cup

Cooked rice-a hand full

Salt to taste

Thick butter milk -3 cups

Water - 4 cups

Onion chopped-1/2
Chopped green chillies-1

Method

Dilute ragi with little water & butter milk leave it overnight for fermentation.
Next day bring water to a boil, slowly pour the ragi mixture & rice.
Stir it well so it doesn't form lumps,cook the mixture in low flame till raw smell has disappeared & cooked.
To check whether your ragi is cooked wet your finger & dip it in the hot ragi mixture.If it doesn't stick to your finger then its done.
Remove from heat cool the mixture,add the remaining butter milk,chopped onion,green chillies & salt.
Serve it with pickle, murungaikeerai poriyal or fish curry.

Note:
a) You can also add broken rice (Noi Arisi) instead of cooked rice.
b) Always use a heavy bottomed pan otherwise the koozh will stick to the bottom.
c) Cook the whole koozh in low flame.
d) Cool down the koozh completely before adding butter milk or curd.
e) Koozh thickens very fast if needed add more water.
f) you can store this in refrigerator for a week.

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Vendakkai Pachadi / Bendakaya Perugu Pachadi / Vendakai Thayir Pachadi / Bhindi Raita / Okra Raita

Vendakkai Pachadi

Ingredients
Chopped okra/bhindi/vendakkai -10
Curd - 1/2 cup
Salt top taste
Chopped coriander leaves-few
Roasted & powdered jeera -1/4tsp
Oil-to deep fry
Tempering
Oil-1tsp
Mustard-1/2 tsp
Urad dal -1/4 tsp
Curry leaves-few
Hing-a pinch
Chopped green chillies-1
Method
Beat curd with salt & jeera powder.
Wash & cut the okra into thin circles.
Heat oil in a pan & deep fry them in batches till crisp.Keep it aside.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the curd mixture,add the fried okra & chopped coriander leaves.
Mix well & serve as a side dish for rice.
Note:
I have sprinkled red chilly powder just for decoration.

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Achari Baingan Recipe / Achaari Baingan Recipe / Eggplant in Picking Spices

Achari Baingan

Ingredients

Long purple brinjal/ Eggplant-1

(cut into finger size strips)

Salt to taste

Chilly powder-1/2tsp

Turmeric powder- 1/4 tsp

Tomato-1

(make a puree)

Ginger & garlic paste-1/4tsp

Amchur/ Dry mango powder-1/4tsp

Tempering

Oil-3 tbsp

Mustard-1/2tsp

Methi/ Fenugreek seeds-6

Methi & Jeera powder- each 1/4tsp

Somph / Fennel seed powder-1/2tsp

Method

Heat 2 tbsp of oil in a pan, add the brinjals,salt & turmeric powder.
Fry the brinjals till light brown,make sure you don't break the pieces,keep it aside.
Heat remaining oil in the same pan temper it with above ingredients.
Add the ginger/garlic paste,salt,chilly powder,amchur powder & tomato puree.
Fry till the raw smell disappears & the whole mixture is almost dry & oil separates the masala.
Now add the brinjals stir gently till all the pieces are well coated with the masala.
Switch off the stove & serve it with roti or rice.

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Mixed Vegetable Poriyal Recipe / Easy Vegetable Poriyal - Simple South Indian Side Dish

Mixed Vegetable Poriyal

Ingredients

Mixed Vegetables - 1 Cup
(I used chopped carrot,beans,cabbage )

Salt -to taste

Turmeric powder-1/4 tsp

Hing-1/4tsp

Tempering

Oil-1tsp

Mustard-1/4tsp

Red chillies-1

Jeera/Cumin seeds-1/4tsp

Urad dal-1/4tsp

Curry leaves-little

Shredded Coconut-1/2 tbsp

Method

Heat oil in a kadai temper it with above ingredients.
Now add the mixed vegetables,salt,hing & turmeric powder,saute for a minute.
Sprinkle little water cover it with a lid & cook till done.
Add the coconut fry for a minute,switch off the stove.
Garnish with curry & coriander leaves,
Best served with plain rice.

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Vegetable Nuts Couscous Recipe / Couscous with Vegetables & Nuts

Vegetable Nuts Couscous

Ingredients
Couscous-1 cup
Boiling water or Vegetable stock-2 cups
Olive oil-3tsp
Salt to taste
Jeera powder/cumin powder-1/2tsp
Chopped vegetables-2 cups
(I used sweet red peppers,carrots,broccoli,peas)
Chopped onion-2tsp
Chopped garlic-3
Sliced almonds-1tbsp
Raisins-1/2 tbsp
Lime juice-2tsp
Chopped coriander leaves-little for garnish
Method
Heat oil in a pan fry garlic & onion till transparent,add the vegetables,raisins & almonds give a toss.
Add the salt,jeera powder & couscous,fry for a minute.
Reduce the flame & add boiling water or stock,cover it with a lid.
After a minute switch off the stove,the couscous will get cooked in the remaining heat.
Take a fork & fluff it up so that it does not get mashed up.
Add the lime juice & give a mix.
Garnish it with coriander leaves & serve.
Note:
Add nuts & vegetables of your choice.

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Mughlai Vegetable Kurma Recipe / Mughlai Vegetable Korma Recipe / Vegetable Kurma Mughlai Style

Mughlai Vegetable Kurma

Ingredients to be deep fried
Cubed potato-1 large
Broccoli florets-1 cup
French beans cut into 1/2''-1 cup
Cubed capsicum-1 cup
(deep fry all the vegetables separately till almost done)

Note: (If you don't want to deep fry the vegetables then just smear some oil on the vegetables & bake them till it shrinks )

Tempering ingredients
Bay leaf-1
Cinnamon-a big piece
Cardamom-2
Cloves-4
Whole pepper-5
Shajeera-1/2tsp
Chopped green chillies-3
Grated ginger-1/2tsp
Ghee-2tsp
Other ingredients
Beaten yogurt/curd-1/2 cup (do not use sour curd)
Cashew nut -1/3 cup
(soak it in water for 10 minutes & grind to a smooth paste)
Turmeric powder-1/2tsp
Salt to taste
Chilly powder-3/4tsp
Coriander powder-1 tsp
Rose water-1tsp (i didn't use instead sprinkled 1/4 tsp of garam masala)
Method
Heat ghee in a pan & temper it with above ingredients.
Switch off the stove & add the dry masala powders,saute for a minute.
Pour the curd,stir it well.
Switch on the stove & add the cashew nut paste & 1 cup of water.Give a boil now add the vegetables,salt & cook till oil shows out in the gravy.
Switch off the stove & sprinkle the garam masala.
Best served with roti or jeera rice..

Inspired by Maayeka

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Manathakkali Keerai Masiyal Recipe / Keerai Masiyal Recipe

Manathakkali Keerai Masiyal

Ingredients

Manathakkali keerai chopped-2 cups

Masoor Dal or Thoor Dal-1/2 cup
( I used Masoor dal)

Turmeric powder-1/2tsp

Salt to taste

Chopped garlic-2

Chopped onion-1/2

Chopped tomato-2
Chopped green chillies -2

Tamarind - a small piece

Tempering

Oil-2tsp

Mustard-1/2tsp

Jeera / Cumin-1tsp

Urad dal-1/2tsp

Red chillies-2

Hing-1/2tsp
Crushed Garlic -1
Curry leaves few

Method

Pour 1 tsp of oil in a pressure cooker add onion,tomato,green chillies,garlic & keerai.
Saute for few minutes to remove the slight bitterness from the keerai.
Now add the washed dal,turmeric powder, tamarind piece & required amount of water.Pressure cook till soft,
Open the lid add salt & mash it well.
Heat oil in a pan & temper it with above ingredients.
Pour this into the keerai & mix them well.
Best served with plain hot rice !

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Jell-O Ambrosia Recipe - Easy Dessert Recipe

Jello O Ambrosia

Ingredients
Jell-O - Lemon Flavour Gelatin - (3 oz ) One packet
Jell -O - Orange Flavour Gelatin - (3 oz ) Two packets
Canned crushed pineapple - ( 20 oz ) One can
Canned Mandarin oranges - ( 15 oz) Two cans
Topping
Cool whip/whipping cream - ( 8 oz) One Tub
Mini marshmallow - 2 cups
Cherries for decoration
Method
Follow the instructions for making the Jello from the back of the Jello-O pack.
Mix both the flavours into a large bowl.
Drain the syrup from both the fruit cans.Mix the crushed pineapple & the Mandarin oranges into Jello liquid.
Pour this into a long glass tray & keep it in refrigerator to set.It will take about 4 to 5 hours.
Mix the cool whip with the mini marshmallows.
Spread this on top of the set Jello -O fruit tray.Refrigerate again for another 30 minutes.
Decorate with cherries,cut & serve them cold.
Note:
a) For garnishing you can also use finely grated cheese.
b) You can also mix sour cream/cream cheese to the cool whip topping.
c) Toasted coconut can also be added to the cool whip to give a crunch.Make sure the coconuts are cool while adding.

Inspired by: framedrecipes

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Cauliflower Au Gratin Recipe / Cauliflower In White Sauce Recipe / Cauliflower Bake Recipe

Cauliflower Au Gratin

Ingredients
Cauliflower florets-2 cups
(blanch the florets in hot water with little salt,drain & keep it aside.Do not over cook)
Salt & Pepper to taste
Parsley-1tsp
Bread crumbs-1/4 cup
Melted butter-1tbsp
Grated mozzarella cheese-2tbsp
Parmesan cheese-2 tbsp
Homemade White sauce/Bechamel sauce-1 cup

Method
Pour some white sauce in a baking tray arrange the blanched cauliflower on top.
Sprinkle some seasonings,parsley & Parmesan cheese,cover it with remaining white sauce,
Sprinkle the shredded cheese & bread crumbs evenly on top.
Pour 1tbsp of butter all over the top & bake it till the crust is slightly golden brown at 350 deg.F.
Serve it with toast or as an appetizer.


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Thirattipal Recipe / Pal Therattipal Recipe / Microwave Therattipal Recipe / Pal Khova Recipe / InstantThiratti Pal Recipe

This is my 1st guest post for my dear friend Usha who runs a blog called Mahaslovelyhome. Thanks once again to give me this opportunity to participate.

Check out the recipe for this easy sweet @ Mahaslovelyhome.

Thirattipal

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Microwave Roasted Cashew Nuts / 3 Minutes Microwave Roasted Cashew Nuts / Roasted Cashew Nuts Recipe

Roasted Cashew Nuts

Ingredients
Raw whole cashew nuts - 1/2 cup
Salt to taste
Ghee - 1/2 tsp
Pepper powder semi coarsely crushed - 1 tsp
Chaat Masala - 1/8 tsp
Method
Heat ghee in a wide microwave safe bowl for 30 seconds.
Add the cashew nuts to the ghee,mix it well to make sure the ghee is well coated to the nuts.
Microwave for 30 seconds,remove sprinkle the salt ,pepper powder & chaat masala.
Give a quick mix & microwave for 1 minute.For every 30 seconds give a mix.
Remove give a mix & put it back in microwave for last 1 minute.
Remove the bowl transfer to a plate for cooling & store it in an air tight container.

Note:
a) Every microwave power is different,so check for every 30 seconds interval  to make sure you don't burn the nuts.
b) You can reduce the pepper powder if you like ,I like to have them spicy.
c) Adding chaat masala is optional,my kids love the taste so I always add them.

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Saffron Rice Recipe / Kesar Rice Recipe / Kesar Chaval Recipe / Saffron Steamed Plain Basmati Rice Recipe

Saffron Rice

Ingredients
Basmati rice - 1 cup
Water - 2 cups
Ghee-2tsp
Oil-1 tsp
Cardamom -1
Cloves-2
Star anise -1
Bay leaf - 1
Shajeera - 1/4 tsp
Saffron - 2 to 3 generous pinches
Salt to taste
Turmeric a generous pinch

Kesar Rice

Saffron Rice

Method
Wash & soak rice in water for 15 minutes.
Heat oil & ghee in a pan add all the spices fry till nice aroma comes out.
Now pour the water,crushed saffron,salt & turmeric powder,mix well.
Drain the water out from the rice,once the water starts to boil add the rice.
Now lower the flame cover the pan with a tight lid.
Cook the rice till all the water has evaporated & grains are separate.
Switch off the gas gently fluff it up with a fork.
Sprinkle some crushed saffron on top & serve with any gravy you wish.


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Kulcha Recipe / Plain Kulcha Recipe / Punjabi Flatbread Recipe

Kulcha

Ingredients
Maida / All purpose flour - 2 cups
Warm milk - 1 cup
( kept 1 minute in microwave)
Salt -1 tsp
Sugar - 1 & 1/2 tsp
Yeast - 1 tsp
Oil-1 tsp
Water - 25 ml (1/8 cup)
For topping
Chopped fresh coriander leaves - 2 tsp
Chopped green chillies-1
Sesame seeds- 1 tsp
Grated garlic - 2
Butter to brush on top

Method
Pour warm water in a bowl,add yeast & sugar.
Mix & leave it covered for 10 minutes until foamy.
Take a wide bowl add maida & salt,mix .Now pour the yeast mixture & mix well.
Slowly pour the warm milk into the flour mixture & knead to a soft dough.
Add little oil to form a non sticky dough.Grease a bowl place the dough,cover the dough with a warm wet cloth.Place a lid & cover the bowl.leave it to ferment for an hour.
After an hour you will see the dough has doubled in size.Pull out small balls from the dough.
Place it on a greased sheet,spread the dough to a semi thick disc.
Apply water on top,sprinkle the topping ingredients.
Gently press them so that the ingredients sticks to the top.
Bake it at 375 deg F for 10 minutes or till top is light brown.
Remove from oven & apply butter on top.
Serve them hot with any gravy.

Note:
The below picture is done on tawa.For this method I rolled it out a bit thin.

Kulcha

Kulcha

Courtesy: Reem Khan

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