EzCookBook

EZCookBook.in

2018-06-09T13:14:00.001+08:00

EZCookBook now blogs at http://www.ezcookbook.in

Like Our FB Page @
https://www.facebook.com/EzcookbookLikePage/

Watermelon Margarita Mocktail Recipe

2015-04-10T17:52:00.002+08:00

Watermelon, no one refuse to have this fruit. Not only cooling to summer heat but also these are low in calories. When I wanted to try a refreshing drink for mid afternoon, I came across watermelon margarita recipe. Luckily I had watermelon in fridge, soon nailed it.

Original margarita is a cocktail recipe with a combination of taquila, triple sec and lime juice(infn as found in goggle), but being a non-alcoholic i wanted to try it as a complete mocktail drink. This is a super quick, refreshing drink which you can make in a jiffy. Here goes the recipe...

Preparation Time : 15 minutes

Yield : serves 4

Ingredients:

Ripe watermelon - 2 cups, cubed
Orange Juice - 1/2 cup
Fresh Mint leaves - 3 to 4
Juice of 3 lime
Ice cubes as needed
Sugar as per taste(optional)
Salt, to decorate rims of glass

Method:

Rub lime around rim of each glass, put salt on a plate, preferably flat plate. Dip top of each glass in salt. Place the glasses into freezer to chill.
Add watermelon cubes to the blender. Add the orange juice, mint leaves and ice cubes. Also sugar only if needed. Blend until watermelon is pureed & the ice is crushed.
Mix lime juice to it.
Fill salt rimmed glasses with ice, pour the margarita over and garnish with lime. Enjoy!!

Note:

I used a seedless melon, but blend and strain if your watermelon contains seeds. Also i did not use sugar because my watermelon tastes very sweet.
Apple juice and /or any other fruit juice can be used.
Serve with salt or sugar on the rim of glass as per taste preference.

Strawberry Mojito
Cucumber Lemonade

Cantaloupe Orange Juice - Summer Drink

2015-04-07T19:09:00.000+08:00

Cantaloupe melon has a natural sweetness which is what available in our home town as kirini pazham. It is served with sugar sprinkled on top which tastes really delicious. I wanted to try juice with it but preferred to add some orange taste. I had orange juice in fridge. The cantaloupe gave a nice melon flavor and orange added a citrus tang. And yes the combination worked well with no more sugar needed. If you want to add carrot, go head. It adds an appealing rich bright orange theme.

Preparation Time :10 minutes

Yield :serves 2

Ingredients:

Juice of 2 Orange
3/4th of half Cantaloupe melon
sugar / honey to taste

Method:

Squeeze juice of two oranges.
Cut the melon into slices. Remove the seeds and cut off the skin.
Blend the melon and orange to slushy.
Transfer to the serving glass. Serve chilled with ice cubes.

Note:

You can use any other melon variety like honey dew, muskmelon,watermelon of your choice and availability.
I did not use sugar, since the fruit tastes very sweet.
Refrigerate and consume within two hours.

Strawberry Mojito
Watermelon apple and citrus juice
apple celery juice

veg kothu parotta - popular tamilnadu street food

2015-03-31T18:48:00.002+08:00

Kothu Parotta (minced parotta) is a popular tamilnadu street food and is available in all road side food stall. Veg Kothu Parotta made using parotta, vegetables and spices. In street shops, they toss minced parotta with onion, tomatoes and veg kurma or salna. Here today i shared super quick version if don't have any gravy. So you can either follow my version or street shop way. It The highlight of this recipe is the ingredients are thrown on a hot cast-iron griddle with oil. These are minced and mixed by repeated pounding using a heavy iron spatula. Serve hot with onion raita. Make it for evening snack to serve along with tea.

Preparation & Cooking Time :under 30 minutes

Yield :serves 2-4

Ingredients:

Parotta - 4-5 no
Cumin seeds - 1 tsp
Chopped onions - 2
Chopped tomatoes - 2
Chopped green chillies - 3
Chopped and boiled vegetables (carrot, beans, etc.) -- 1 cup
Red chilli powder - 2 tsp
Corinader Powder - 1 tbsp
Garam masala powder - 1 tsp
Ginger-Garlic Paste - 2 tsp
Chopped coriander leaves - few for garnish
Curry leaves - few sprigs
Juice of one lemon
Oil - 3 tbsp
Salt to taste

Method:

To make parotta at home follow the recipe here. Here for today's recipe i used leftover parotta. Chop or tear the parotta with hands before use.

1. Heat oil in a pan. Add cumin seeds and let it fry.
2. Then add curry leaves followed by chopped onions and a pinch of salt.
3. When the onions get a slight brown color, add chopped green chillies and ginger garlic paste.

Add chopped tomatoes and cook well.
4. Spice it up with some turmeric powder, red chilli powder, sambhar powder and garam masala powder one by one.
5. To this add boiled vegetables . Add salt and cook till nice flavor comes out.
6. Then add the parotta and mince it by repeatedly pouncing using two spatula.
7. Garnish with chopped coriander leaves and sqeeze juice of lemon.
8. Serve hot with onion raitha.

Note:

Kothu parotta should be served immediately when it is hot else it will become hard to eat.
If you use any gravy, avoid or reduce using spices.
I didnot use capsicum here, but if you have in hand, go head using it to highlight the recipe.
For variation try with leftover chappati or roti with any gravy that is left in fridge to make new dish to finish up leftovers.

Chilli Bread Fry
Dry baby corn Manchurian

pachai sundakkai poriyal | turkey berry recipe

2015-03-24T12:31:00.001+08:00

Sundaikkai, is popular as turkey berry in English. It is also called as pea eggplant or baby eggplant. It is widely used in indian, Malaysian and thai cuisine. Among tamilians(like me), Sundaikkai is famous for its kara or vatha kozhambu. When pachai or raw sundaikai is used for kozambu is referred as kara kozhambu whereas if dried sundaikai is used for kozhambu is referred as vatha kozhambu. This small berry has excellent medical properties and its good for bones.

Today i am not going to share any kozhambu recipe, but a quick poriyal to accompany with sambar sadam. Even you can use pacha sundaikkai in sambar. Sundaikkai basically a slight bitter in taste, so it has to be washed well by crushing with hands to remove the seeds before used for cooking. In today's recipe i used equal amount of channa dal or kadalai paruppu to combat the bitterness of sundakkai and added coconut at the end to improve the taste.

Preparation & Cooking Time : 30 minutes

Yield :serves 4

Ingredients:

Channa Dal - 1/2 cup
Pacha Sundakkai - 1/2 cup
Onion - 2 medium size, chopped
Garlic - 4 cloves, crushed
Grated Coconut - 1/4 cup
Green Chilli - 2, slit

Red Chilli powder - 1/4 tsp
Sambar Powder - 2 tsp
Turmeric powder a pinch
Jaggery - 1tbsp
Asafoetida a pinch
Curry leaves, few sprigs
Salt to taste
Oil - 2 tbsp
Mustard seeds - 1 tsp
Split urad dal - 2 tsp

Method:

Clean the sundaikai and remove the stems, cut into half piece of each sundaikai or crush in mortar using pestle.
Wash the sundaikai well for enough time or at least thrice to remove seeds from it else it may cause bitterness to poriyal.
Measure half a cup of channa dal and wash well in tap water. Pressure cook for one sound or in open pan until soft cook but not mushy.
Bring sundaikai in a sauce pan, add needed water to cook along red Chilli, turmeric powder and salt. Once water is absorbed., check it and switch off fire.

Heat oil in a fry pan. Add mustard, allow to splutter. Throw in cumin, crushed garlic cloves, slit green chilli, chopped onion and sauté well.
Once onions turn translucent add the cooked sundakkai and stir well.
Allow to cook for 5 minutes. Add the cooked channa dal to it. Add salt as needed and mix well. Also little jaggery and simmer cook for 5 minutes. Finally add grated fresh coconut and mix well. Switch off the fire.
Serve with rice and sambar.

Note:

Use equal portion of channa dal to eliminate the bitterness of sundaikai.
Best to serve with rice, sambar and rasam.
For variation try sundaikai in sambar recipe.

Vazhaikai curry

Pudalangai poriyal

paal poli | paala puri recipe

2015-03-21T18:10:00.002+08:00

Paal poli - fried maida puris are soaked in thickened milk, served warm or chill as a dessert. This is made during festival time of vinayaka chaturti, avani avittam, varalakshmi vratam, Ugadi. For me, it's one of my childhood favorite. So whenever I visit amma's place, my first request to amma would be to make these paala puri. Unlike Puran poli, this require less cooking time. It can done in half an hour.

It is not a common dessert recipe, so whenever you throw any party or invite guest for feast please give a try to paal poli. Your guests would appreciate you for sure. There are different versions being followed to make this recipe in each state of India. Some people prepare milk base in a different way by grinding coconut and kus kus/poppy seeds. Also sugar syrup is used instead of milk and popularly known as jeera poli. But the recipe which I'm sharing here is absolutely simple and easy to try at home. Imagine rabdi which we use for rasmalai, it's the very same milk base we use here for paal poli.

Preparation & Cooking Time : 30 minutes

Resting Time :30 minutes

Yield : 12 puris

Ingredients:

All purpose flour / Maida - 1cup
Milk- 1litre
Sugar - 1/2 to 3/4 cup(adjust to taste)
Cardamom Powder - 1/2tsp
Salt a pinch
Saffron strands , 2 pinch
Water to knead dough
Ghee - 2tbsp
oil for deep frying
Chopped nuts - 1/2 cup(almonds, cashewnuts)

Method:

To make puri/poli:

In a mixing bowl, combine flour, ghee and salt. Add little by little water to make a stiff dough. Allow it to rest for 30 minutes.
Knead the dough once again, divide the dough into 12 equal size small balls. Roll out each ball to thin puri. Fold half way. Arrange in the tray.
Meanwhile, heat oil to deep fry the puris, once oil is hot enough, start frying puris one at a time. Do not deep fry until golden colour. Drain out immediately once sizzling sound stops. Also remember to fry puris in low fire.
Now fry all the puris in batches drain in kitchen tissue.

To make milk /paal:

Heat milk in a sauce pan and once it starts to boil nicely, reduce the fire and simmer boil until milk thickens.
While doing this, take two spoon of milk from it in a bowl and put the saffron strands in it.
Once the milk reduced of 3/4 th of level from original quantity, add the sugar and stir well to dissolve completely.
Now throw in a pinch of cardamom powder and saffron milk. Mix well and switch off the fire.
Immerse the fried puris into the hot milk and allow it to soak for an hour.
Serve warm or chilled decorated with almonds and cashew nuts as per taste.

Note:

The dough should be stiff and not runny/sticky. I used 1/4 cup of water to knead a cup of flour.
You need to roll the puris very thin, thus helps to absorb milk faster, so that it would be easy to cut with spoon while you serve.
Fry the puris over low fire and don't fry till golden color. Remove immediately once fried.
The fried puris can stay crisp for 4-5 days. Heat milk and soak fried puris before serving.
If the milk was left a lot, shallow fry few bread slices in pan using ghee and soak it in milk. Enjoy this quick dessert.

jaljeera | jal jeera recipe - Indian summer drink recipe

2015-03-16T17:29:00.000+08:00

Jaljeera / jal jeera, is an addictive Indian drink and must in summer time. Jal means water and jeera means cumin, but please don't assume that it is a simple drink. It has also included with exotic flavors of indian spice and herbs. It is usually served as an appetizers or along with meal, considered it is good for aiding digestion.

You can easily find a lot of street food vendors serving this chilled jal jeera in the earthen pots all the way in their mobile cart in india. I always love this flavorful, cooling, refreshing drink and can gulp more than two glasses at a time just to enjoy Indian kick. The same jaljeera is used as pani for pani puri.

Preparation Time : 25 minutes

Yield :serves 5

Ingredients:

Mint Leaves - 1/2 cup
Coriander Leaves - 1/2 cup
Grated Ginger - 2 tsp
Roasted cumin seeds - 1 tbsp
Roasted pepper corns - 3/4 tsp
Seedless Tamarind - 1 lemon size ball
Asafoetida a pinch
Black salt / kala namak -1/2 tsp
Table Salt (adjust to taste)
Sugar - 2 tbsp
Water - 1 cup
Ice cold water - 4 cups
Lemon Juice - 3 tbsp
Boondi for garnishing

Method:

Wash the coriander and mint leaves thoroughly before use.
Put mint Leaves, ginger, sugar, table salt, black salt, asafoetida, tamarind, cumin, pepper powder and coriander leaves in a mixer, add water and puree.
Pass through strainer to remove the ginger and tamarind remaining.
Add 4 cups of chilled water and lemon juice. Stir well.
Garnish with boondi and few ice cubes before serving.

Note:

Dry roast the cumin and pepper seperately in fry pan. This adds excellent flavors.
If you want the drink to be really sour and tangy add more tamarind.
Jaljeera easily stays good for 3-4 days, refrigerated.

Aam ka panna
Thandai
Cucumber lemonade
Masala Chaas

foodpanda India review - online food ordering service

2015-03-15T16:07:00.003+08:00

As an Indian I am very particular about my food and always prefer to cook my meals at home. At times I would love to shut my kitchen and enjoy some outside food. But it comes with a cost - it’s annoying to drive to a restaurant, struggle to park the car and stand in a queue waiting for your table. Hence I would choose to order some delicious food that can be delivered right at my doorstep.

It’s really painful to browse through individual restaurant sites, finding out what they offer and also check there delivery charges. That's when I came across foodpanda which solve my hunger. Today I wanted to share few interesting aspects about foodpanda.

What's Foodpanda?

foodpanda is a German based company, one of the most powerful online tool for food delivery in the world, operating in more than 30 countries. They believe that ordering food should be easy, fast and definitely fun! The explosive growth of foodpanda gave rise to various local online food ordering & delivery clones all over the world. They offer online menus from the staggering selection of delivery restaurants around you.

foodpanda is now active in 30 cities in India and has over 4000+ restaurants available and the delivery of your food is free! It includes famous restaurants, chaat/sandwich corners, Pizza parlors, Ice cream parlors and even Cake shops. foodpanda loads very fast and helps you reach their homepage easily www.foodpanda.in.

How to order from foodpanda online?

Their user friendly interface, helps one to access the website easily to order food from list of nearby restaurants. Simply enter your city and postal code to find nearby restaurants to place order. Alternative, get delicious food delivered to your door in 4 simple steps.

Learn more

1. Search:

Find restaurants that deliver to you by entering your address

2. Choose

Browse hundreds of menus to find the food you like

3. Pay

Pay fast & secure online or cash on delivery

4. Enjoy

Food gets prepared & delivered to your door by the restaurant

How to order food from foodpanda Mobile app?

Enjoy delicious Indian cuisine from list of famous restaurants or a pizza from Pizza Hut or even a tasty burritos from Mexican restaurants with instant access to their menus. Yes foodpanda provides easy access to customers through mobile apps too. Download the free iOS, android or windows phone app to order food online the fastest possible way.

Benefits of ordering from foodpanda

o Save money by using their exclusive deals and vouchers.

o You can simply customize your meal like you would do in the restaurant.

o They provide secure mobile paymentand also cash on delivery option.

o Once you register in foodpanda you don’t need to enter your details every time you place order which saves time.

o One stop to look for as many restaurants menu with wide variety of choices, detailed price list.

o Remember when you invite your friend to try foodpanda, you will be rewarded with more discounts on your next order of meal.

So what are you waiting for, order food through foodpanda and get it delivered in a jiffy....

crispy rice pakoda - easy snack recipe

2015-03-07T15:54:00.002+08:00

Pakoda using rice makes a quick fix snacks when you have to welcome an unexpected guest. Just whip up all the ingredients that is available in the pantry with little innovation ahead to prepare a delicious, crispy snack. Rice is essential in all Asian homes and when eating rice is bored over a time, give a new look to the rice to make yummy pakoda. Variations are just up to individuals taste, here I tired my pakoda with very minimal and basic ingredients that were available in my kitchen.
This is another way to use up lots of leftover rice and don't forget to check my leftover rice patties recipe. You can add colorful chopped veggies and spinach while feeding to kids. Luckily that turned out to a perfect for a evening snack to serve with tea.

Preparation & Cooking Time : 30 minutes

Yield :serves 4

Ingredients:

Cooked rice - 1cup
Onion - 1 medium, chopped
Red chilli powder - 1/2 tsp
Cumin seeds - 1tsp
Besan/chickpea flour - 2 tbsp
Chopped coriander - 3 tbsp
Asafoetida a pinch
Salt to taste
Oil for deep frying

Method:

Mash the cooked rice well. To that add chopped onion, coriander, cumin seeds, red chilli powder, asafoetida. Mix well.
Throw in 2 tbsp of besan or chickpea flour, this acts as a binding agent and give crispy touch to the pakoda. Add required salt to taste. Mix well.
Heat oil for deep frying. Once the oil is hot enough to fry, pinch a small portion of the rice mixture from the bowl and drop in. Fill in the hot oil as much it can hold and deep fry until golden over medium heat. Do repeat the same procedure to finish up the batter in batches.
Serve hot pakodas with tea.

Note:

The moisture from the rice and onion is enough to bind the ingredients, so no need to add water any more.
Go little ahead to make few variations like add handful of soaked sago, fresh / frozen vegetables.
If you have mint, throw the chopped mint and broken cashews. This makes the pakoda very flavorful.
Make sure to fry pakoda in hot oil to get crispy one.

Cabbage Pakora

Mirchi Bhaji

Sago Fritters

gongura pappu , how to make andhra style gongura pappu recipe

2015-03-04T18:29:00.000+08:00

Recently I have posted Gongura pulihora in my blog, following today I want to share with you another interesting recipe using gongura a.k.a sorrel leaves. As I said before gongura is widely used in Andhra cuisine, it gives nice tart flavor to the food that is cooked with it.

Gongura Pappu is a very basic dal recipe that is served with rice and spicy koora or pachadi. It is not only easy to prepare, also packed with vitamins, minerals, iron and significant amount of magnesium and potassium. Hence strengthens the immune system if included in diet regularly.

Preparation & Cooking Time : 30 minutes

Yield :serves 2

Ingredients:

Thoor dal - 1/2 cup
Gongura leaves - 2 cups, washed and chopped
Green chilli - 3
Onion - 1medium, chopped
Garlic - 4 cloves,crushed
Turmeric Powder- 1/4 tsp
Ghee - 2tbsp
Cumin Seeds - 1tsp
Red chilli- 2, broken into pieces

Asafetida, a pinch
Ghee - 2tbsp
Salt to taste

Method:

Firstly wash the dal with sufficient water for twice. Heat a pan, put the dal to the hot pan, roast until aromatic.
In a pressure pan - combine dal, chopped gongura, green chilli, turmeric powder and onion. Pour in sufficient water to cook. Close the lid and cook for 3-4 sounds over medium-high heat. Once cooled open the pan and mash the cooked dal well. Add needed salt and mix well.
Meanwhile, add ghee in a hot fry pan to season. Add cumin, broken chillies and crushed garlic. Fry well until garlic turns slight golden. Add asafoetida. Put the seasoning to the cooked gongura dal.
Serve the hot gongura pappu with rice and curry.

Note:

Gongura leaves basically has a tart flavor, so no need to add tomato in this recipe.
Seasoning with ghee improves taste of the gongura pappu. So do follow the same.

Keerai Masiyal
Palak Paneer

Quick Vegetable Soup - Healthy Kids after School Snack Recipe

2015-03-02T12:34:00.001+08:00

Vegetable soup - a quick version of soup that I always prefer to make whenever my kid loves or wants to have soup. I put together all her favorite veggies and boil with water + milk, season some S&P. Also I prefer to serve with slice of butter toasted bread along with soup to make a complete nutritious and tasty after school snack. In-spite of giving rice or roti again as a meal, I believe this would be a refreshing food and she gulps couple of bowl without saying no. Not only for kids even soup with loaf of bread can play a good role for early dinner to grown ups. Try this simple version of veg soup and let me know your feedback....

Preparation & Cooking Time : 20 minutes

Yield :serves 2 - 4

Ingredients:

Olive oil / Butter - 1 tbsp
Garlic – 4 cloves, finely chopped
Spring onion white – ¼ cup, chopped
Mixed Vegetables – 1 cup, finely chopped
(French beans, carrot, cabbage, capsicum, Peas)
Water – 3 cups
Warm Milk - 1 cup
Corn Flour – 1.5 tbsp
Salt and Ground Pepper to taste
Spring Onion green – ½ cup, for garnish

Method:

Heat oil or butter in a sauce pan, saute garlic till light brown. Add spring onion white and saute well.
Add the chopped vegetables and little salt to cook faster. Allow it to cook until soft.
Pour in the water and allow it to boil.
Mix corn flour with ¼ cup milk without lumps.
Pout in to the boiling soup. Along with pour remaining milk. Cook the soup until thickens.
Season with salt and pepper.
Garnish with spring onion green before serving.

Note:

You can use any vegetables as per your kids taste and likes. I finely chopped all vegetables to get cook fast, so follow the same.
Depending upon the thickness of the soup, increase or decrease adding corn flour.
Adding milk gives calcium, especially good to kids those who avoids drinking milk. Please do not omit it.
Toast a piece of bread with butter to serve along with soup. Best to serve after school.

Home style Tomato Soup
Roasted Pumpkin soup

Vada Curry - Sidedish for Idli/dosa

2015-02-27T14:04:00.000+08:00

Vada curry is a famous south indian dish usually accompanied with idli / dosa. Deep fried paruppu vadai (lentil fritters) is cooked in a spicy onion tomato base gravy with addition of coconut milk. Alternative, vadas can be steam cooked instead of deep frying to make it healthy. But I recommend to go for deep fried version. Though recipe seems to be time consuming but once vadas are ready in hands, it is such a quick cooking side dish. I'm sure its such a winning combination with set dosa. I hope you will love to try this recipe and waiting to let me know your feedback.

Preparation & cooking Time: 45 minutes

Yield: serves 4

Ingredients:

Gram Dal / Kadala Paruppu – 1/2 cup

Onion – 1, chopped
Tomato – 1 (big), chopped
Green chilli - 2

Turmeric powder – ¼ tsp
Thick Coconut milk – 1/4 cup
Coriander leaves – 4 tbsp, chopped
Cinnamon - 1/2 " piece
Fennel seeds - 1/4 tsp
Salt to taste
Oil – for deep frying + 2 tbsp for seasoning

To Grind:
Green chilli – 2
Dried red chilli - 3(soak in hot warm for 10 minutes)
Ginger small piece – ½” piece
Garlic – 3 cloves
Cinnamon sticks – 1" piece
Cloves –3
Cardamom- 2

For seasoning:
Bay leaf - 1 (i didnot use it)

Fennel seeds – 1/4 tsp
Mustard – 1/4 tsp
Curry leaves – few sprigs

Coriander leaves - 2 tbsp, chopped

Method:

Soak gram dal for 2 hours. Drain dal with no water. Grind to coarse paste. Combine with chilli, little salt and fennel seeds.
Heat oil in a pan for deep frying. Pinch small portion of batter(like we do for pakore), drop in hot oil. Do not over-flood the oil with batter. Do in batches. Deep fry until slight golden brown. Drain in kitchen tissues.

Now the grind the ingredients under To Grind to coarse paste.
Heat oil in kadai / pan. Season mustard, and allow to splutter. Add fennel and cinnamom stick, bay leaf, few sprigs of curry leaves.
Add onions and saute until turns translucent. Add tomato and saute until tomatoes are tender.
Add salt and turmeric powder. Cook for few minutes to make tomato tender. Add the ground paste, allow to cook until raw smell disappears.
Pour a cup of water and let it boil for 2 minutes. Add the vadas and let it cook for some time. Vadas will absorb water so if required add some more water.
Finally add coconut milk and simmer cook for sometime to let the gravy thicken. Mash a bit gently using potato masher to break the vadas. Garnish with coriander leaves and remove from heat.
Serve hot with Idli, dosa, aapam, idiyappam and parotta.

Note:

I used store brought coconut milk, which is usually thicker than home made coconut milk. You can even use coconut milk powder if you cannot get it. Dissolve it with warm water before use.
Always add vadas at the last stage of cooking before serving, soon vadas sucks up moisture and leaves out very thick gravy.
You can even use moong dal and channa dal combination to make vada curry.
If you need to get restaurant style vada curry, use some amount of red chilli, coriander and garam masala powder.
Adding few chopped mint leaves enhance the taste of vada curry, try it.

Vegatable kurma
Vegatable Stew
Tiffin Sambar
Insant Tiffin sambar

Gongura Pulihora | Spicy Sorrel Leaves Rice

2015-02-22T16:10:00.001+08:00

Whenever we speak about Andhra food, the first thing comes to mind is Gongura pickle or pachadi. Not only pickle there are wide variety of gongura recipes can be bring into mind among gongura-lovers. Today I want to share with you one of the easiest rice preparation using gongura / sorrel leaves. The tart and bright flavor of sorrel gives a nice tartness to any dish it is cooked on. Pick the fresh leaves whenever you find in market, wash and pat dry, saute well and make a paste of it. The paste stays good upto a week in fridge. So use it as needed for any dish that call for it.
Once the paste is ready, it is really super easy to prepare the rice. To make this rice you can use either freshly cooked rice or leftover rice. The seasoning brings the nice taste to the rice. The rice tastes even better after few hours once the flavors settle in it. So this makes perfect for lunch box. Enjoy the tasty and spicy gongura rice with pappadam and raw onion.

Preparation & Cooking Time : 45 minutes

Yield :serves 2

Ingredients:

Gongura Leaves - 1cup
Uncooked Rice - 1 cup
Fenugreek seeds - 1/4 tsp
Green chilli-3,splitted
Tamarind water - 3 tbsp
Dried Red chilli - 2, broken
Mustard Seeds - 1tsp
Channa dal - 1tbsp
Urad Dal - 1tsp
Roasted Peanuts - 2tbsp
Turmeric Powder -1/2 tsp
Asafoetida a pinch
Sesame Oil- 2 tbsp
Salt to taste

Method:

Wash and cook rice little grainy not mushy. You can use either sona masoori or ponni rice for this rice preparation. Spread a tsp of oil to the rice and allow it to cool.
Pick the gongura leaves without stems carefully and wash thrice using tap water to clean properly; allow to dry. Heat a tsp of oil in a pan, add the turmeric, fenugreek, gongura and tamarind water; saute until leaves are wilt, soon it would turn mushy. Remove from heat and allow to cool. Grind to smooth paste.
Now heat sesame oil in the pan. Prepare the seasoning. Add the mustard and allow it to splutter. Followed by add channa dal, urad dal, green chilli and broken red chilli. Fry until slightly brown. Throw in some fresh curry leaves,asafoetida and ground gongura paste. Along with add little amount of turmeric and salt. Combine and saute the mixture well.
Now add the cooked rice and mix well so that the rice blends with the gongura mixture. Check for salt, add if needed more. Cover the pan with lid and let it simmer for 5 minutes.
Finally garnish the rice with roasted peanuts.
Serve the spicy and tasty gongura pulihora with papaddam.

Note:

I recommend to use sona masoori or raw rice or ponni rice to this rice recipe.
For spicy lovers increase chillies as per taste. Also can grind two green chilli along with sorrel leaves.
Always use very little amount of tamarind since sorrel leaves have tart flavor.
You can prepare the gongura paste in advance and store in fridge. It stays good upto a week.

Spiced chickpea and babycorn rice
Garlic Rice
Coconut rice

Eggless Butterless Dates Cake | Dates Tea Cake Recipe

2015-02-18T16:49:00.001+08:00

Baked these cute little heart cake for this valentine's day to surprise my dear Hus. I should probably say one of the most easiest, mess-free, super quick cake. This reminds me baking banana cake. I always love to bake banana cake with walnuts. May be it is ease of preparation, ingredients seemingly always on hand, the satisfying and great smelling cake out of the oven after so little effort.

My Hus loves cakes that are free from lots of butter and cream frosting. So I nailed to bake dates cake for the very first time with little nervous, because wanted to try something eggless and butterless. Like bananas, dates are a delicious addition to the cake. It provides moisture and sweetness to the cake, yielding a perfect cake. This little piece of cake welcomes with a glass of milk or cup of hot tea.

Preparation & Cooking Time : 1 hour

Setting time: 1 hour

Yield :Serves 4-6

Ingredients:

Pitted Dates - 20(i used brown dates)
Hot Milk - 3/4th cup
Refined Oil - 1/4 cup
Maida / All Purpose Flour - 1 cup
Baking Soda - 1tsp
Baking powder - 1/2tsp
Sugar - 1/2 cup

Method:

First grind the pitted dates to little coarse paste.
Mix milk, dates paste, sugar and oil. Keep aside for an hour. After an hour, whisk it becomes smooth consistency.
Fold the flour with the prepared mixture until reaches smooth texture. If you want to add nuts, use it here. I did not add any nuts.
Line the cake pan with butter paper or parchment paper. Pour the batter and tap gently to spread evenly. Pre-heat the oven for 10 minutes. Place the cake pan in the oven tray. Keep the tray in the center of the oven. Bake in preheated oven at 180 C for 45 minutes.
After 30 minutes insert a tooth-pick and test check. If the tooth-pick comes out clean, then the cake is done. If the batter sticks to the tooth-pick, put back to the oven, bake for another 10-15 minutes.
Cool on a wire rack. Serve it.
The cake tastes even better the next day. It stays good for 3-4 days. No need to refrigerate.

Note:

It's optional to grind the dates, or you can roughly chop before adding in milk. It depends on how dates should taste in cake. Whatever it is, dates gives nice brown color to the cake like fruit cake.
Hot milk helps sugar to dissolve faster and makes dates softer.
The cake stays good for 3-4 days. Enjoy as many you want....

Banana Wanut bread
Chocolate banana marble cake
vanilla cake

Mint Mushroom Tikki | Healthy Low-Calorie Snack Recipe

2015-02-10T21:31:00.001+08:00

Mushrooms are my daughter's most favorite food. So I often include it in her lunchbox either as pulao or gravy to accompany with roti. Last week i bought mushrooms from fairprice, Somehow i could not prepare for weekday which later turned out to be perfect snack for weekend. Whenever I look for healthy snack which means less oil, light and tasty food which satisfy weekend evening crave - tikkis / kebabs would be the first option strikes from my mind.

Mushrooms are low in calorie, fat-free, cholesterol free, very low in sodium, yet they provide more nutrients that are typically found in animal meat or grains. A very good source of B vitamin. Hence serves to be best option for vegetarians. The focus of this recipe is mainly to provide low-calorie snack idea. I tired it with very minimal ingredients using mint and low-fat yogurt as a main for marinade. Worry not if you do not have tandoori or grill or oven, simply do this on a greased tava.

Preparation & Cooking Time : 45 minutes

Yield : Serves 2

Ingredients:

Button Mushroom - 1 punnet (i used brown mushroom)
Fresh Mint leaves - 1 cup
Coriander - 1/2 cup
Low Fat Fresh Hung Curd / Low-Fat Greek style yogurt - 1/2 cup
Green Chilli - 3
Ginger - 2" piece
Salt to taste
Oil , as needed to fry tikki

Method:

Grind mint, coriander, green chilli and ginger to fine paste without adding water.
Wash mushroom thoroughly and pat dry. Poke the mushrooms with a fork to let the marination set.
In a mixing bowl, combine curd, ground mint paste, lemon juice and salt. Add the mushroom. Mix well. Allow to marinate for 15 minutes.
Heat a non-stick pan and cook the mushrooms on a medium heat, using oil. Allow it to cook evenly by turning in between until slightly golden.
Serve healthy mushroom tikki immediately.

Note:

Cook the mushrooms over medium heat to avoid burning dark.
Alternatively you can grill or bake in pre-heated oven for 8-10 minutes.
If incase marination has become watery use besan to give thickness.
For a change cauliflower / paneer can be used following same procedure.

Paneer Tikka
Grilled Mushroom Tikki
Hara Bhara Kebab

Palak Puri Recipe , How to make spinach Poori

2015-02-06T12:15:00.001+08:00

All kids loves to eat colorful food and so my dear daughter too. This is how every mother takes pain, invest her creativity to feed her children. The previous day discussion in the dinner table after looking at this green color puris in plate.
DD- "Daddy how Amma can make colorful food for me, she made red chapati(Beetroot Paratha), green puri , red dosa(tomato dosa) and the list went on....."
DH - Ämma knows how to make you eat, that's her magic".
Me - Peeping at their discussion and was smiling.
Though kids take time to get familiar with new foods, but soon with these colorful and attractive food they will understand the approach to their healthy life.

Palak Puri is an excellent healthy combination of spinach and wheat flour. Spinach gives it nice green color to attract kids. The same dough can be used to make Chapatti to avoid oil consumption. Serve it is as a breakfast with curd or pack it for the lunch box with aloo curry or with pickle.

Preparation & Cooking Time : 45 minutes

Yield : 20 puris

Ingredients:

Wheat Flour - 2 cups
Palak / Indian Spinach - 300g
Ghee - 1 tbsp
Green Chilli - 2
Cumin seeds - 1/4 tsp
Salt to taste
Oil for deep frying

Method:

Pick fresh spinach and wash is completely to remove dirt. Blanch the spinach in boiling water. Remove from water and allow it to cool.

Grind to make a smooth paste with green chilli. Mix the spinach paste with wheat flour, ghee, cumin and salt.

Make a soft dough by kneading well. Add water only if required. Make sure the dough is firm and tight, not too sticky. Otherwise it will be difficult to roll out puris.

Keep the dough covered with wet cloth for 10-15 minutes. Knead the dough again after 15 minutes and divide into 20 equal lemon size balls.

Roll each balls into puri . Heat sufficient oil in a kadai and fry each of the puris on both sides till golden brown.

Serve hot puris with curd and pickle or with aloo curry.

Note:

It is very important to knead the dough firm and not too watery. Otherwise will be difficult to roll out puris.
Fry one puri at a time and fry evenly to avoid dark color.

Puri Recipe
Palak Recipe

Creamy Spinach n Lentil Soup (low-calorie soup recipe)

2015-02-02T12:41:00.002+08:00

A bowl of nutrient-dense, hearty and healthy soup that leaves you satisfied without over-filling. A very basic combination of spinach and lentil for a soup makes a complete light meal with a loaf of bread. This low-calorie soup is recommended for weight conscious viewers. And the bowl of warm soup would be my preferable weeknight dinner. A delicious, spicy blend, loaded with full of iron, calcium and protein makes an ultimate food for soul, also when it gets ready under half an hour makes my tummy smile. Do try and share with me how it turned up...

Preparation & Cooking Time : 30 minutes

Yield :serves 3-4

Ingredients:

Onion-1 medium, finely chopped
Garlic - 2 cloves, finely chopped
Lentil (any variety)– 3 tbsp(I used Thoor dal)
Vegetable stock or water – 3 cups
Fresh spinach / Palak- 450g
Low fat cream - 3 tbsp
Salt and Ground pepper to taste

Method:

In a pressure pan combine lentil, spinach, onion, garlic and vegetable stock. Pressure cook for 3 sounds.
Drain the water through colander and blend the ingredients to smooth paste using mixer or hand blender.
Bring the ground spinach paste and water to the sauce pan. Add fresh cream and stir well. Season with salt and pepper. Allow it to cook for 5 minutes.
Serve in individual bowl with bread loaf.

Note:

You can use half portion of water and half portion of milk to make it more tasty, especially if you are serving your kids.
Instead of cream use cornflour dissolved in water to give thickness.
Use the spinach cooked water or stock to retain the spinach fibre in soup. (Recommended)

Soup recipes
Palak Recipes

Pandu Mirapakaya Pachadi | Red Chilli Chutney

2015-01-28T17:59:00.002+08:00

Pandu Mirapakaya Pachadi is a recipe from my Amma. Before my marriage I happily enjoyed eating from amma's hand. But now it's totally different since i get very rare time to stay with her. Many recipes I learned from her, this recipe which I came across is totally new to me. Last time when she came to visit me, she taught me the chutney using fresh red chilli. At first I hesitate to taste the chutney looking at the fiery hot red color of it. But it doesn't taste so hot as i was expecting. She said these red chillies are milder in spice than any other chilli varieties. Adding garlic, tamarind and jaggery along with chilli gave a distinct taste - sort of sweet, spice and tang.

The chutney tastes best with idli, dosa, roti and adai. Grind without adding water to store for few days, also goes well with rice. Grind If you are looking for simple with no onion / tomato base chutney, then try it out and tell me how it went. I used this (below) variety of chilli which is not spicy like other chilli. Next time i'm planning to try with red bell pepper.

Preparation & Cooking Time : 10 minutes

Yield :1 cup

Ingredients:

Fresh Red Chilli - 5 no.
Coconut bits - 2 tbsp
Garlic - 10 flakes
Whole Urad Dal / Minapappu - 1 tbsp
Tamarind - goose berry size
Jaggery - 1 tbsp
Salt to taste
Oil - 1.5 tbsp
Mustard Seeds - 1tsp
Asafoetida - 1/4 tsp

Method:

Washand pat dry red chilli. Choose for bright red color with no wrinkled edges.
Heat a tsp of oil in a fry pan. Fry the urad dal over low fire until golden. Add tamarind at the end to fry. Remove to cool. Grind to coarse powder.
In the same fry pan saute red chilli, garlic and coconut separately.
Pass this to the mixie / blender. Add turmeric, jaggery, needed salt. Grind chutney to the require consistency. Add very little water to grind properly.
Season with mustard and asafoetida.
Serve with idli, dosa.

Note:

Adding coconut bits is optional but recommended.
Tamarind and jaggery is must to combat the strong garlic taste.

Dry garlic Chutney
Vegetable Chutney
Beerakaya Thokku Pachadi

Dry Babycorn Manchurian Recipe

2015-01-23T13:05:00.003+08:00

Indo Chinese is my most favourite cuisine. But sometimes it feels boring to eat same mixed veg or paneer Manchurian with fried rice or noodles. Last evening my son asked me to make Manchurian and luckily I had babycorn lying in my fridge since 3 days. So to give it a twist and surprise my son I made this babycorn Manchurian. Me and my son both finished it within few minutes without waiting to get set in dinner table. My hubby had to manage with dinner without this delicious starter :-D

You can either make it dry to serve as starter or evening snacks. Make it gravy to serve as main course along with rice and noodles. Next time I want to try it without frying to make it healthy. let me think the options.. shallow fry? bake?? use appe pan??? what do you suggest?? hmm let me try and will update you with healthy option..:)

Preparation Time : 10 minutes
Cooking Time : 30 minutes

Yield : 4 persons

Ingredients:

For Manchurian:
Baby corn - 15 no's (Cut into 1 inch pieces)
All Purpose Flour - 1 tbsp.
Corn Flour - 2 tbsp.
Ginger garlic paste - 1 tbsp.
salt as per taste
Water few tbsp. as needed
Oil for frying

For Sauce:
Oil - 1 tbsp.
Onion - 1 no chopped
Garlic - 1 tsp. minced
capsicum - 1 small diced
salt to taste
black pepper powder - 1 tsp.
chili sauce - 1 tsp.
light soya sauce - 1 tsp.
Tomato sauce - 1 tbsp.
spring onion greens - to garnish

Method:

Wash and cut baby corn into 1inch pieces.
In a large mixing bowl add corn flour, all purpose flour, salt and ginger garlic paste.
Mix together and add required water to make a thick batter.
Add baby corn into batter and coat them all properly with batter.
Heat the oil and deep fry coated baby corn until golden brown. I shallow fried them in just 3 tbsp. oil.
Take them out in kitchen paper and keep aside.
Heat the oil in kadai to prepare sauce.
Add onion and garlic. Saute for a minute then add capsicum.
Add salt, pepper powder, chili sauce, tomato sauce and soya sauce. Mix well and cook for 2 minutes.
Add fried baby corn, mix well and let it cook for few more minutes.
Take out in serving plate and garnish with spring onion greens.

Note:

I made dry Manchurian to serve as starter. To make it as a gravy add 1 tbsp of corn flour mixed with half cup of water to the sauce. Manchurian gravy is ready.

Manchurian recipes
Indo Chinese Recipes

Semiya Adai | Vermicelli Crepes - A quick breakfast/dinner recipe

2015-01-20T19:49:00.000+08:00

Preparing recipe for breakfast/dinner is really a daunting task for me and I guess many of you struggle with the same problem in your everyday routine. Don't worry today I come up with quick and instant Dosa kind of recipe but totally different preparation from regular batter. Its completely made with vermicelli and I added curd for instant sourness with green chilli for spiciness. So don't you feel it sounds so simple with very basic ingredients readily at home and still waiting for what? Try out immediately and send us your experience.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Yield : 8-10 crepes

Ingredients:

Roasted Thick Vermicelli- 2 cups(I used Bambinoo roasted vermicelli)

Onion - 1large, finely chopped

Green Chilli- 3,finely chopped

Coriander leaves- 2 tbsp, finely chopped

Sour curd / yogurt - 3/4 cup

Rice Flour - 3/4 cup

Water as needed

Salt to taste

Oil as needed

Method:

In a large mixing bowl combine roasted vermicelli, rice flour, salt with curd and 3/4 cup water for about 15 minutes.
Mean while heat a wok with a tbsp of oil, cumin seeds, onion, green chilli, saute well. Pour this mixture on the soaked vermicelli. Add chopped coriander leaves and mix well.
Check for the batter consistency if it is too thick pour water as required and batter should be thicker than dosa batter(should be like Adai batter).
Heat a dosa griddle, drizzle some oil, pour a laddle full of batter and spread to thick circular crepe again sprinkle some oil all over the surface and cook for few minutes till it turns brownish crisp texture.
Serve this vermicelli Adai/crepe with Idli Milagai Podi or Milagai Chutney.

Note:

If you want to make thick crepe pour water ad needed to get desired thickness.
Add a cup of grated vegetables like cabbage, carrot to make it nutritional and also delicious.
Don't let the batter to sit for longer time use it as soon as possible. Otherwise it might yield very soft and chewy, not so crispy.

Adai Recipe

Bread Paniyaram / Pancake

Sambha Wheat Rava Adai

Whole Green Gram Dosa

Pizza Dosa

Karumbu Chaaru Pongal , learn to make sugarcane juice pongal , step by step

2015-01-13T10:39:00.001+08:00

Its time to celebrate Pongal festival to convey appreciation and thankfulness to God Sun(Surya Bhagavaan) as he acts as a primary energy for good harvest. It's the time to thank mother nature for giving the season to harvest rice, cereals, sugarcane and turmeric. Its time to decorate the houses with mango leaves and banana leaves, embellish the floor with beautiful rangoli. It time to cook the pongal in the earthen pot and say "Pongal-O-Pongal".

Hearty Pongal Wishes to all ezcookbook Viewers......

I recently came across this Karumbu chaaru pongal in AVAL KITCHEN magazine for pongal special. Immediately wanted to try for this pongal since fresh sugarcane now in season. It came out well and tasted too good. This seems to be more healthy with exclusion of refined sugar.

Happy to share my 30 recipes including breakfast, lunch and dinner has been featured in AVAL KITCHEN jan'15 issue. Do grab a copy to check out all my recipes and other collections from popular chefs.

Preparation & Cooking Time : 30 minutes

Yield :Serves 4

Ingredients:

Raw Rice - 1/2 cup
Pasi Paruppu / Split Yellow Moong Dal- 1/4 cup
Karumbu charu / Sugarcane juice - 3 cups
Ghee - 4 tbsp
Cashew nuts - 5-6no.
Cardamom Powder - 1/4 tsp
Dates - 2 , deseeded and chopped

Method:

1.Dry roast dal in fry fry until aromatic. Bring rice and dal in a bowl. Rinse in water for twice or thrice.

2.Transfer to the pressure cooker. Add three cups of sugarcane juice.

3.Cook for 3 sounds. Allow the pressure to release by itself. Meanwhile heat a fry pan with ghee, fry dates, cashewnuts till golden.

4.Add to the prepared pongal. Add cardamom powder and give a good mix.
Serve hot.

Note:

There is no need to add refined sugar, since sugarcane juice itself gives needed sweetness.
If you feel to have more sweet, add more sugarcane juice and cook for few more minutes. Alternatively add grated jaggery to give a traditional touch.

Ven Pongal
Sakkarai Pongal
Kalkandu Pongal

Thinai Arisi Upma | How To Make Foxtail Millet Upma Recipe

2015-01-09T10:17:00.002+08:00

Thinai arisi is popular as foxtail millet. One of the millet variety from small grain family. It is rich is protein and minerals, hence increases kidney functionality. Also it is good for muscle strength. It is gluten-free, suitable for people with gluten intolerance. Regular intake of Thinai gives lots of health benefits.

After knowing the medical avails of millets, I started including in regular diet. Whenever you introduce new food to your family keep one thing in mind, not to use wholesome or directly. Because it may look and taste weird, so include in smaller portion or indirect form like in idli, dosa, use millet flour while kneading dough for roti/chappati. Later on start using it regularly as per family members taste.

Thinai Upma, when i tried first time liked is very much. For me it tasted like sago/ javvarisi upma. Moreover unlike rice or rava upma, I couldn't have more as usual. After eating 3/4th cup of upma, i felt fuller and haven't felt hungry in between till next meal. I followed same rava upma procedure to make thinai arisi upma, only need to soak few minutes before cooking. Try making upma with other millets like samai, varagu, kodo following same procedure.

Preparation & Cooking Time : 30 minutes

Yield :Serves 1-2

Ingredients:

Thiani Arisi - 1 cup
Onion - 1 medium size, sliced
Green Chilli - 2 slit lengthwise
Curry Leaves, few sprigs
Mustard Seeds - 1/2 tsp
Cumin - 1/2 tsp
Channa Dal / Bengal Gram - 1tbsp
Ginger - 1tsp, chopped
Turmeric Powder, a pinch
Water - 3 cups
Asafoetida, a pinch
Oil - 1tbsp
Salt to taste

Method:

1.Clean thinai arisi and remove any husk or dirt present in it. Wash twice or thrice in tap water, soak in fresh water for 15 minutes.

2.Heat oil in a pan. Add mustard seeds, when it splutter add urad dal, channa dal , onion, green chillies,ginger, curry leaves and asafoetida.

3.Pour 3 cups of water and bring to boil. Add salt and thinai arisi. Stir well. Cover with a lid and simmer over low flame for 10 - 15 minutes or until cooked completely.

4.Uncover to check whether upma is done. If you feel still dry or uncooked sprinkle some water, cover and cook again for few more minutes.

5.Serve hot with chutney or pickle of your choice.

Note:

Soaking arisi before cooking helps to cook fast and yields very soft upma.
Add vegetables like carrot and peas makes upma colorful and appealing.
Same way you can use other millets to prepare upma.

Upma Recipes
Millet Recipes

Eggless Mini Chocolate Cupcakes with Buttercream Frosting

2014-12-20T17:07:00.001+08:00

This chocolate cupcake recipe is very close to my heart, which I almost baked it for more than 10 times in last few months. May be because of fail-safe recipe since it comes out perfect every time I bake. These are quick and easy to whip up when your friends ring to say they're popping over. It travels well and also works fantastic when you throw kids party.
My absolute favorite best part of this recipe is to mix all the ingredients in one bowl and enjoy baking. Love a one bowl treat!

The recipe makes 12 regular cupcakes and can double up the quantity depends upon the crowd. My suggestion to you, bake mini cupcakes and enjoy smaller portions, share with colleagues in office to restrict calorie gain. Simply you can't stop with one :P

Between, Happy to share with you all this recipe has got featured in Popular Tamil Magazine"Aval Vikatan" dec 30th, 2014 edition for Christmas special. I sincerely thank Vikatan group and magazine members for giving me such a recognition.

here is the full page view of my recipe in tamil script.....

Preparation & Cooking Time : 30 minutes

Yield : 12 regular or 24 mini cupcakes

Ingredients:

All-purpose flour - 1.5 cups
Granulated sugar - 1 cup
Unsweetened cocoa powder- 1/3 cup
Vegetable oil -1/2 cup
Milk - 1 cup

Baking soda -1 tsp

Salt -1 tsp
Vanilla extract -1 tsp
Apple cider vinegar -1 tbsp

Cake sprinkles, to decorate

For Buttercream Frosting:

Unsalted Butter -100g (kept at room temp)

Icing Sugar - 300g

Vanilla Essence, few drops

Whipping Cream - 1 tbsp

Cocoa powder - 3 tbsp

Method:

1.Preheat your oven to 350 degrees F.
2.Line mini cupcake pan with paper liners. Set aside.

3.In a medium mixing bowl, whisk together the dry ingredients (flour, sugar, soda, salt and cocoa).

4.In another mixing bowl, whisk together the wet ingredients (oil, water, vanilla and vinegar).

5.Add dry ingredients to wet ingredients and whisk together until smooth.

6.Fill cupcake liners about 2/3 full.

7.Bake cupcakes for 16 to 18 minutes or until the toothpick inserted in the center of each cupcake comes out clean.

8.Cool in pan for 2 minutes. Transfer onto a cooling rack to cool completely before frosting.

9.For Buttercream Frosting, whisk the butter with icing sugar until smooth and creamy. Add vanilla, cocoa and cream, continue to beat till it reaches spreading consistency.

10.Spoon the buttercream into the piping bag with star nozzle and pipe the frosting onto the cupcakes using spiral motion in a large swirl.

11. Decorate with cake sprinkles. Enjoy!!

Note:

Stick on to the measurement to get perfect cupcakes. Plain Vinegar can be used if there is no apple cider vinegar.
Include chocolate chip or any nuts to improve taste.
Reduce sugar portion and add few walnuts, to bake a perfect chocolate brownie.

carrot cupcakes
blueberry muffin
Chocolate Marble Cake

Ragi Dosai | How to make Fingermillet Dosa | Millet Recipes

2014-12-18T18:04:00.001+08:00

Ragi Dosa

The amazing finger millet is a nutritional cereal. Including in regular diet keeps us fit and fine.The millet is extremely rich in calcium, protein and iron, therefore suitable for all age groups. The millet is used to prepare idli, dosa, porridge, sweet and also savory snacks. Ragi also known as Kezhvaragu are used to prepare kali in TN side, very old and authentic recipe loaded with lots of goodness.

Coming to today's post, this recipe make use of ragi or finger millet flour resulting crispy and tasty dosa.This makes a healthy start of the day. If you get whole ragi, use it. I did not use rice instead used little amount of rice flakes to give softness to dosa. Serve with coconut chutney.

Preparation Time : 4 hours

Cooking Time:30 minutes

Setting Time: 8-10 hours

Yield : 16 dosa

Ingredients:

Whole Black Gram / Urad Dal - 1/2 cup
Ragi Flour - 2 cups
Rice Flakes / Poha - 1/2 cup
Fenugreek Seeds - 1 tsp
Salt to Taste
Oil for making dosa

Method:

      1. Place urad dal and fenugreek in a medium size bowl, wash in several changes of water until water runs clear. Add enough water and soak for 4 hours. Drain and discard all the soaked water. Grind to smooth and fluffy batter by adding water in between as needed. Transfer to a bowl.

      2. Similarly wash poha thoroughly in water, soak in sufficient water for 30 minutes and grind to smooth and fluffy batter by adding water as needed. Keep aside.

      3. Sift ragi flour twice. Mix 2 cups of water to make smooth batter. Pour in the urad dal batter and poha batter. Add required salt and needed water. Stir the batter thoroughly with clean hand to mix .(mixing with hand helps batter to ferment batter properly)

4. Cover the vessel with lid. Keep in a warm place to ferment for 8-10 hours or overnight.

5.The fermented batter should smell slightly sour and doubles from its original volume. Ladle the batter slightly and it should be frothy and pouring consistency, so add water as needed.

6. Heat the dosa tawa or griddle, grease lightly with oil, pour a ladle of batter and spread evenly to make thin dosa. Drizzle some oil and cook until top layer sets completely whereas bottom turns light golden brown.

7. Flip and cook the other side for a minute. Serve hot ragi dosa with coconut chutney.

Note:

Adding some quantity of poha gives soft and fluffy dosa.
In order to make crispy dosa, don't flip instead cover with lid to cook evenly. Fold the dosa and serve immediately.
Updated Note: Came across with many queries regarding the taste and color of ragi dosa...1) it tastes excellent like normal only the color may look weird. 1) if you are trying ragi dosa for the very first time use one portion of ragi + one portion of idli rice . It taste equally good.

Karuvepillai Dosai
Brown Rice Dosai
Farali Dosa

Broccoli Aloo Besan Subzi Recipe

2014-12-09T12:14:00.000+08:00

Including Broccoli in diet at a regular base is good for health. It is also referred as "Health-Boosting" vegetable. Here is a quick way to add as a favorite recipe in your list of collection. Those who are cooking / using it for the first time, can always try with inclusion of another vegetable. I used potatoes along with it to make a handy subzi for lunch to go with roti and rice. You can use paneer or tofu along with to make a complete meal. Broccoli should not be blanched or boiled in water rather steam cook / saute in pan directly and use to get its full benefits.

Broccoli Aloo Besan Subzi Recipe

Preparation & Cooking Time : 25 minutes

Yield : Serves 3

Ingredients:

Broccoli - 2 cups, cut into bite sized florets

Potato - 2 large, cut into small cubes

Oil - 2 tbsp

Cumin Seeds - 1/2 tsp

Asafoetida - 1/8 tsp

Garlic - 1 tbsp, finely chopped

Green chilli - 1, finely chopped

Salt to taste

Chickpea Flour (Besan) - 1/2 cup

Turmeric Powder - 1/4 tsp

Cumin Powder - 1/4 tsp

Garam Masala - 1/4 tsp

Coriander Powder - 1/2 tsp

Red Chili Powder - 1/4 tsp or to taste

Lemon Juice to taste

Method:

Divide the broccoli into small florets. wash thorughly and dry it.
Boil 2 potatoes with 2 pinches of salt, peel and cut into small cubes. Keep aside.
Heat a tbsp oil in a fry pan on medium heat. Add cumin Seeds and allow them to sizzle.
Add asafoetida, garlic and green Chilies. Stir for 15 seconds.
Add broccoli and mix well. Cover and cook for 2-3 minutes. Lightly salt the broccoli and continue to cook covered for another 2-3 minutes.
In a small bowl, combine besan, turmeric powder, cumin powder, garam masala, coriander powder, red chili powder and salt.
Uncover the broccoli, add cubed potatoes and saute well. Sprinkle the besan mixture evenly over all of the vegetables.
Cover and cook for 5 minutes.
Uncover the broccoli and sprinkle a little water. Just to make little moisten. Mix, cover and cook for another 3 minutes.
Squeeze Lemon Juice and serve hot with chapati or rice and daal.

Note:

You can either steam cook broccoli for 5-8minutes in steamer, it reduces cooking time.
To make the subzi more crispy, fry for few more minutes before serving.
Sprinkle some Kasthuri methi at the end to increase the taste.

Broccoli Corn Tikki
Aloo recipes

EzCookBook

EZCookBook.in

Watermelon Margarita Mocktail Recipe

Preparation Time : 15 minutes

Yield : serves 4

Ingredients:

Method:

Note:

Related Posts:

Cantaloupe Orange Juice - Summer Drink

Preparation Time :10 minutes

Yield :serves 2

Ingredients:

Method:

Note:

Related Posts:

veg kothu parotta - popular tamilnadu street food

Preparation & Cooking Time :under 30 minutes

Yield :serves 2-4

Ingredients:

Method:

Note:

Related Posts:

pachai sundakkai poriyal | turkey berry recipe

Preparation & Cooking Time : 30 minutes

Yield :serves 4

Ingredients:

Method:

Note:

Related Posts:

paal poli | paala puri recipe

Preparation & Cooking Time : 30 minutes

Resting Time :30 minutes

Yield : 12 puris

Ingredients:

Method:

To make puri/poli:

To make milk /paal:

Note:

Related Posts:

jaljeera | jal jeera recipe - Indian summer drink recipe

Preparation Time : 25 minutes

Yield :serves 5

Ingredients:

Method:

Note:

Related Posts:

foodpanda India review - online food ordering service

crispy rice pakoda - easy snack recipe

Preparation & Cooking Time : 30 minutes

Yield :serves 4

Ingredients:

Method:

Note:

Related Posts:

gongura pappu , how to make andhra style gongura pappu recipe

Preparation & Cooking Time : 30 minutes

Yield :serves 2

Ingredients:

Method:

Note:

Related Posts:

Quick Vegetable Soup - Healthy Kids after School Snack Recipe

Preparation & Cooking Time : 20 minutes

Yield :serves 2 - 4

Ingredients:

Method:

Note:

Related Posts:

Vada Curry - Sidedish for Idli/dosa

Method:

Note:

Related Posts:

Gongura Pulihora | Spicy Sorrel Leaves Rice

Preparation & Cooking Time : 45 minutes

Yield :serves 2

Ingredients:

Method:

Note:

Related Posts: