Super Yummy Recipes

Delightful Vermicelli Masala Upma

2012-05-17T21:43:00.000+05:30

This is a classic breakfast you can have on any day,very colorful and can be made in a jiffy.A perfect one pot meal when u have unexpected guests.Kids love it too as it resembles noodles and healthier too with the veggies we can add to it. There are two types of vermicelli plain and roasted, the plain version tastes better and we can roast it ourselves. This dish is prepared in every indian home and if you havent you must try it ...

Ingredients

1 cup semiya/vermicelli
2 cups water
1 sliced onion
1 chopped tomato
1 chopped potato
4 sliced green chillies
1/4 cup green peas
1 chopped carrot
1/4 tsp cummin / jeera seeds
1/4 tsp mustard
1/4 tsp urad dal
1 spring curry leaf
1 tbsp chopped cilantro
2 tbsp oil
salt to taste

Procedure
Heat 1/2 tbsp oil in a large pan. Add vermicelli and fry in medium flame till its golden brown.Keep aside.In the same pan heat another 1 tbsp oil and add cummin,mustard,urad dal and fry till mustard splutter.Now add onion,green chilli and curry leaves and fry for a minute.
Next add the veggies except tomato and mix nicely and cover it for it to cook.Once all the veggies are soft add tomato and cilantro and fry for a minute.Add 2 cups water and salt. Once it boils add the vermicelli and mix nicely till all the water is evaporated and vermicelli is cooked. Serve hot with a dash of ghee.

Note:
1.Take care not to overcook in excess water else it would become too mushy
2.You can add more veggies like chopped cauliflower, sweet corn, broccoli to make it more tasty and colorful.
3.You can make the same process with rava instead of semiya for masala upma, more water needs to be added though

Flavorful Potato Fries

2012-05-08T23:04:00.000+05:30

This a simple potato fry with the flavor of garlic and kasuri methi. Kasuri Methi is a great taste enhancer. It adds flavour and texture to any dish and its pleasant odor which makes it so popular.Kasturi Methi is the dried leaves of the fenugreek plant.This simple dish with kasuri methi will amaze your taste buds.So enjoy

Ingredients

2 big size potatos.
1/2 tsp cumin seeds
1 tbsp finely chopped garlic
2 tbsp kasuri methi(dry fenugreek leaves)
3 finely chopped green chillies
salt to taste
1 tbsp oil

Peel the potatos ,cut then into 1 inch chunks like french frys In a non stick pan heat oil,add cumin seeds once it starts splutters add potato n garlic,stir nicely and cook it into a medium flame.Once the potato is cooked turn the flame to high to make it crispy. Crumble the kasuri methi in between you palms by rubbing your palms together and then sprinkle over the potato.Fry for a minute, then add green chillies and salt, mixly nice and switch off the flame. Serve hot

Serving Tips
Tip 1. Roll the fries in a paratha with some addition of some sauce and some finely chopped veggies like onion, cabbage, carrot. It will be very filling and trust me your kids would love it.
Tip 2. Serve with rice with a dash of ghee
Tip 3. Serve it as a evening snack with some sauce and a cup of tea

Secret Wonders of Rice Bran Oil

2012-05-06T14:44:00.001+05:30

I have been using sunflower oil,mustard oil and olive oil for all my cooking but recently I have included rice bran oil too. I found this oil in the reliance fresh store and did a little bit of research. I am amazed by its nutritional benefits and find it hard to ignore. I wanted to share my research on this oil as I am sure we are all too biased by advertising and need to realize other healthy alternative cooking oils.

Rice bran oil (also known as rice bran extract) is the oil extracted from the germ and inner husk of rice. It is notable for its high smoke point of 213 °C (415 °F) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying.It is popular as a cooking oil in several Asian countries, including Japan and China

Higher Smoking Point, Less Greasy and More Flavor
As rice bran oil has the highest smoke point of any vegetable oil, it is better suited to cooking at high heats and is less likely to bind with foods, making food cooked with rice bran oil less greasy than that cooked with sunflower oil. Due to its rich, nutty taste, rice bran oil may be preferred where additional flavor is desired.
Read more: http://www.livestrong.com/article

Vitamin E and Oryzanol
Rice bran oil beats olive oil in its vitamin E power, as it contains both the tocopherol and tocotrienol forms of the vitamin, whereas olive oil contains only the tocopherol form -- and less of that than rice bran oil. Additionally, rice bran oil contains significant amounts of the antioxidant oryzanol, whereas olive oil has none.

It helps to lower LDL or bad cholesterol and does not lower the good cholesterol as sunflower oils do and is known to reduce the risk of cardiovascular diseases.
Source: http://nutrihealth.in/food/health-benefits-of-rice-bran-oil/

The rice bran oil component γ-oryzanol was shown in Japan to be effective in relieving hot flashes and other symptoms of female menopause. Researchers found that 90% of the women found some form of relief from hot flashes after taking a rice bran oil supplement for 4–6 weeks.
Source: http://en.wikipedia.org/wiki/Rice_bran_oil

Lowers Cholesterol
Rice bran oil contains gamma oryzanol, a group of ferulate esters of triterpene alcohols and phytosterols that have been linked to many health benefits. Gamma oryzanol is effective in reducing plasma cholesterol and reducing cholesterol absorption, decreasing early atherosclerosis. In addition, gamma oryzanol inhibits platelet aggregation that could lead to blood clots. Rice bran oil contains tocotrienol (a form of Vitamin E) which has been found to inhibit the activity of HMG-CoA reductase, an enzyme that synthesizes cholesterol, a major factor in heart disease. In a study conducted at the University of Rochester, Mohammad Minhajuddin, Ph.D., and researchers determined that the tocotrienol in rice bran oil reduced cholesterol in rats up to 42 percent while lowering LDL cholesterol up to 62 percent.

Anti-Cancer Effects
Rice bran oil contains significant levels of both gamma and delta tocotrienols (approximately 500 ppm), forms of Vitamin E, that have been found to be able to accumulate in cancer cells and kill the tumors. In a study conducted at Kyushu University in Japan, researchers looked at the effects of tocotrienols on mouse cancer cells. There was a significant delay in growth in the cancer cells. "Our results suggested that accumulation is critical for the anti-tumor activity of tocotrienols," said Japanese lead researcher, Yuhei Hiura, reporting in "The Journal of Nutritional Biochemistry."

Skin Protector
Originating in the Japanese culture, skin care with rice bran oil is becoming more popular. To this day, one of the highest compliments a Japanese woman can receive is to be called a "nuka bijin" which means "a rice bran beauty." Having smooth healthy skin is due to the oryzanol in the rice bran oil that whitens the skin slightly. As the skin is exposed to sunlight, the rice bran oil reacts as a sunscreen protecting the skin from harmful ultraviolet rays. The oryzanol impedes melanin pigmentation by restraining the erythema activity of tyrosinase as it stops the ultraviolet rays' transmission at the skin's surface. The use of rice bran oil in sunscreen products and hair conditioners is on the increase in the United States.

Antioxidant Packed
Rice bran oil contains three healthy antioxidants useful in protecting the body's cells against the effects of free radicals--tocopherol, tocotrienol and oryzanol. In addition, rice bran oil does not require hydrogenation for stability and has a high percentage of fatty acids (oleic, 46 percent; linoleic, 36 percent; and linolenic, 1 percent). Antioxidant companies have switched their basic oil to rice bran oil. This movement is an indication that industry leaders recognize rice bran oil's lipid oxidative stability. Lipid oxidative stability is important in the prevention of pathologic processes such as cardiovascular diseases, arthritis and inflammatory processes.
Read more: http://www.livestrong.com/article/25408-health-benefits-rice-bran-oil/#ixzz1u4lCnqkZ

Tasty Paneer Paratha with Zesty Hari Chutney

2012-05-01T11:32:00.000+05:30

Stuffed Parathas can made in many different variations . They are very healthy and loved by children and can be had for breakfast and dinner. This version with paneer has a unique softness that can simply make you enjoy every bite.

Hari chutney is the perfect accompaniment for these paneer parathas which have a mild flavor. Coriander is blended with some unique aromatic spices that make it more zesty.

Preparation Time: 20 min

Cooking Time: 30 min

Serves: 6 parathas

Ingredients:

2 cups atta
1/4 tsp ajwain
1/2 tsp oil
pinch of salt

For stuffing

1 cup grated paneer/cottage cheese
1/2 cup fine chopped onions
3 tbsp finely chopped cilantro/coriander
4 finely chopped green chillies
1/2 inch grated ginger
1/2 tsp amchur powder
salt to taste

Preparation

Making Dough for paratha

Take flour,mix salt and ajwain to it then add three-fourth cup of warm water gradually, knead to make a smooth dough. And keep aside for 15 min.

To make filling

Mix all the above ingredients of filling nicely and keep aside

Making the paratha

Break the dough in 6 equal portions,roll each portion in a ball and flatten it by pressing.

Place 1 1/2 table spoon of stuffing on it and enclose it.Seal the edges completely so that stuffing does not come out.

Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Turn it and again pour half a tablespoon of oil on other side, cook on low heat till golden brown

Serve hot with fresh coriander chutney

Hari Chutney

Ingredients

1 big bunch corainder leaves
1 small chopped tomato
4-5 garlic pods
1/2 inch ginger
1/2 tsp cummin/jeera seeds
1/4 tsp black salt
1/4 tsp amchur powder
2 green chillies
pinch of asafoetida/hing
salt to taste

Procedure

Blend all the above ingredients into a fine paste and serve with any stuffed paratha

Spicy Smoked Brinjal for a Lazy Day

2012-04-24T00:02:00.006+05:30

This is a dish I learnt from my hubby.Perfect to have on any lazy day when we dont want to be in the kitchen for too long !!So simple to prepare and yet so relishable to eat with plain curd rice or hot steaming rice with a dash of ghee.

The smoky flavor of the brinjals has a unique taste thats hard to describe but taste wonderful. I am sure you would enjoy it too.

Ingredients

6 medium sized lengthy brinjals
1.5 tsp salt
2 tsp chilly powder
10 tsp olive oil

Procedure

Partly slit the brinjal along the length partly on one side. Rub a few drops of oil over each brinjal.Place them over the medium flame and slowly roast them turning them on all the sides evenly all over.

While the brinjals are being smoked take a small dish and mix the salt, chilli powder and olive oil into a soft smooth paste.

Once the brinjal are smoked and tender when pressed softly take them off the flame . Fill each brinjal along the length with about 1 tbsp of the paste prepared.

Serve the brinjals with curd rice or with hot rice with a dash of ghee and enjoy your lazy day.

Savory Buns For A Snack

2012-04-17T22:58:00.010+05:30

Its been ages I did baking and so today I decided to bake something simple and special which will not go wrong !! For these savory buns I took the basic recipe from my stuffed buns and added some magical spices and the outcome was so exciting to watch. I am sure you will have much fun baking these savory buns and enjoy them with a warm cup of tea ..

Ingredients

1 n 1/2 cups all purpose flour
1 n 3/4 tsp active dry yeast
1 tbsp sugar
3/4 tsp salt
1 tbsp chilli flakes
1/2 tsp roasted cumin powder
1 tbsp chopped garlic
1 tbsp chopped cilantro
1/2 cup warm milk
2 tbsp warm water
3 tbsp oil

For greasing the buns

1/2 tsp milk
1 /2 tsp oil

Step 1: Making the Dough

In a big bowl add yeast,sugar,salt n warm water let it sit for 10 min. It will become foamy. Then add oil , milk,chilly flakes,cumin powder,chopped garlic and chopped cilantro n mix nicely. Then add flour slowly 1/2 cup at a time n stir with spatula. Then take it out of the bowl n on a lightly floured surface knead it for 5 min n then make it into a ball. Grease it with oil then put it in a bowl n cover with a damp cloth n let it sit for 1 hr.

Step 2: Shaping

After a hour or till the dough become double.Take it out n punch it in the center to take all the air out.Now divide the dough into six parts n shape it into six to eight balls accordingly n let it sit for another 10 min.

Step 3: Baking

Preheat the oven at 350 F 15 min before baking n bake these buns for 15 min or till they golden brown.

Serving Procedure
Serve the buns once they cool or store them in a fridge reheat in microwave for 10 seconds or cut the bread horizontally, toast it on pan ,apply some butter n serve warm with a cup of tea.

Flavorful Drumstick Curry

2012-04-07T15:59:00.006+05:30

Drumsticks pods and leaves are available all thoughout the year.

The pods are excellent cardio-protectors as they contain certain hypotensive compounds like thiocarbamate and isothiocyanate glycosides which help to lower blood pressure along with potassium. The fiber in the pods helps to lower cholesterol and prevent arterial clogs, thus reducing incidence of heart attacks and stroke

Source:http://blog.caloricious.com/2011/06/06/health-benefits-of-drumstick/

In south india it is very common to make dishes with drumstick, this curry is a flavorful combination of drumstick and cashew. It has a mild creamy flavor and the drumstick curry is a excellent accompaniment to rice.I am sure you will enjoy it

Ingredients

5 drumsticks chopped at 4 inch length
2 cups sliced onions
2 cup diced tomatoes
8 cashew nuts
6 cloves garlic
1/2 inch ginger
1 tbsp coriander powder
1/2 tbsp cummin powder
1/4 tsp turmertic powder
chilly powder to taste
salt to taste
2 tbsp oil

Procedure

Boil the chopped drumsticks for 10 min in a microwave with enough water that it may all just float and keep aside and dont discard the water.

Heat 1 tbsp oil in a pan, add the onions and cashewnuts and fry till onions become translucent

Add garlic ginger and fry for 2 minutes, then add tomatoes and let it cook till it becomes soft.

Let the above mixture cool and then grind it to a smooth paste.

Heat another 1 tbsp in the same pan, added this grinded mixture and all the above mentioned powders , stir nicely.

Then add the drumsticks and stir nicely, add the drumstick water and let it cook for another 10 minutes in a low flame. Check the consistently and add little water if required. Serve hot with rice

Simply Yummy Idly Fry

2012-04-05T22:33:00.016+05:30

Idly fry has been one of my favorite quick and tasty delicacies to prepare, however they tend to be very oily in restaurants. So today I decided to prepare a healthier version with less oil and also make it tasty to eat.

Ingredients

6 idlis
1 cup diced capsicum
1 cup diced onions
1/2 cup diced tomatoes
2 chopped green chillis
2 table tomato sauce
1/4 tsp black pepper powder
1/4 tsp garam masala
salt to taste
2 tbsp oil

Prodecure

Cut the idly into medium size chunks. Heat 1 tbsp oil in a pan and saute the idly in high flame until it has a crispy golden brown exterior. Keep aside

Heat another tbsp oil, add the onions, green chilli and saute for a minute, then add capsicum stir for another 1 min. Then add tomatoes and tomato ketchup, black pepper and salt and stir for 1 more min or until tomato becomes soft.

Now add the fried idlis to the above mixture and stir nicely.Then sprinkle garam masala over it and stir again. Serve hot.

Easy Tasty Vegetable Biriyani

2012-03-30T22:22:00.009+05:30

One of my favorite one pot meals is the biriyani, there are many versions however this is one of my favorite versions. It takes very little time and very easy to prepare. Hope you will enjoy preparing it too

Ingredients

1 cup rice
1 cup sliced onion
1 cup tomato puree
1/2 cup diced bellpepper
1 cup diced paneer
1/4 cup peas
1/4 cup sweet corn kernels
1 tbsp garlic ginger paste
3 sliced green chillies
2 tbsp chopped mint leaves
3 tbsp chopped cilantro/coriander
1/4 tsp turmeric powder
1 tsp chilli powder
1 tbsp shahi biryani masala
salt to taste

Procedure

Soak rice with 2 cups water for 1/2 hr. Add a tbsp of oil , 1/2 tsp salt to the soaked rice, pressure cook the rice with three whistles and 3 minutes in sim and switch it off.

Once it cools open pressure cooker and add 1 tsp ghee and keep aside.

In a deep bottom pan heat 2 tbsp oil and 1 tbsp ghee, add cummin seeds, onions and fry till onions turn translucent, add garlic ginger paste and tomato puree and fry till oil begins to saturate, now add all the veggies and mix nicely and add little water let it cook till it becomes tender.

Now add salt, green chillies, mint leaves, cilantro, red chilli powder,turmeric, shahi biriyani masala and mix nicely.Once oil begins to saturate add the cooked rice and mix gently with the veggies.

Fry the paneer with 1 tsp oil till golden brown and add to the rice. Serve hot with your choice of raitha.

Delightful Rava Laddu

2012-03-23T20:45:00.006+05:30

Happy Ugadi to all my blog friends.Today is the telugu new year day and I have been so busy with some personal work for the last couple of months and have not been able to blog. However I felt I should share a recipe that is easy and quick to make.

The rava laddu have a unique grainy flavor and a great companion filling you with a quick burst of energy.So here is the recipe

Ingredients

1 cup rava (sooji/semolina)
1 cup sugar
1/4 cup grated coconut
1/2 cup milk
4 tbsp ghee

Procedure

In a deep bottom pan heat 2 tbsp ghee (clarified butter) and fry the rava till light golden brown. Keep aside

In the same pan heat 1 tbsp ghee and fry the coconut. Stir continuously till light golden brown and mix with the rava.

Heat 1 tbsp ghee and fry the cashewnuts till light golden brown then add the kishmish and fry kishmish till they become fluffy. Add to the rava mixture.

Take half cup sugar and grind it to powder and mix the granulated and powder sugar to the rava.

In a bowl mix half cup milk with half cup water and boil.Keep aside till it becomes warm.

Now in a big plate mix all the above ingredients nicely expect the warm milk.

Take a small palm size portion add milk little by little till it binds firmly into a nice laddu. Repeat the same for all the portions and enjoy your laddus.

Refreshing Multigrain Dal

2011-12-16T06:58:00.006+05:30

I learnt this recipe from one of my aunt, it is little different as the end she added raw onions and tomatoes which surprised me very much, it provided a unique texture and color to the dal and did not feel it is uncooked. It was very yummy and preparation was easy too. I am sure you would love to try it

Ingredients

1/2 cup channa dal
1/4 cup green peas
1/4 cup black eye beans
1 cup onions ( 1/2 sliced and 1/2 nicely chopped )
1/2 cup chopped tomatoes
2 green chillies chopped
2 tbsp chopped cilantro (coriander)
1/2 tsp red chilli powder
1 big potato boiled and roughly mashed
1/2 tsp garam masala
1 tbsp garlic ginger paste
salt to taste

Cooking Procedure

Soak the grains (channa, black eyed beans, green peas) for one hour and pressure cook them with enough water with 1/2 tsp turmeric powder and 1/4 tsp salt till they become soft. ( For my pressure cooker it took 3 whistles plus five minutes on low flame)

Boil the potato and remove the skin mash it roughly and keep aside

Heat oil in a big pan add 1/2 cup sliced onions and fry till it becomes golden brown, now add the boiled grains and potato and mix nicely. Now add one cup water, garlic ginger paste, red chilli powder and salt. Mix it nicely and it let cook for 10 minutes.

Check the consistency in between if it is hard add little water to make it flowy like dal. Once you feel all the ingredients have blended nicely then add garam masala mix it once then add chopped onions, tomato, green chillies and chopped cilantro. Mix and switch off the flame. Cover the pan for 5 minutes and serve hot with roti or rice.

Freshly Baked Eggless Cinnamon Rolls

2011-12-09T20:56:00.013+05:30

These last couple of months I have been very busy with some personal engagements. Now I have the time I thought I can share one of my favorite baking creations. I wanted to make these eggless as I am sure there are lot of you who would want to try this out without eggs. I was pleasantly surprised that they tasted wonderful too ... so here is the recipe

Ingredients

3 1/4 all purpose flour
1 tbsp yeast
4 tbsp butter
4 tbsp sugar
3/4 tsp salt
1 1/4 cup warm milk
1 tbsp olive oil

For spread

4 tbsp sugar
1 tbsp cinnamon
1 tbsp butter

For glaze

1/2 cup sugar
1 tsp vanilla powder
1 tsp butter
3-4 tbsp milk

Stage 1 - Making the dough

Take a large bowl add sugar,salt, butter and yeast and mix nicely.Then add warm milk and let it sit for 10 min. After 10 min add the all purpose flour 1 cup at a time and knead for approximately 5 min or until the dough becomes smooth.Keep the dough aside.

Stage 2 - Resting the dough for baking

Coat the bowl with 1 tbsp olive oil,then place this dough in it and roll it. Cover this bowl with a damp cloth or a cling wrap and let it sit for 1 hr.

Stage 3 - Shaping

The dough size will double after 1 hr, knead it again nicely and divide it into two parts and spread it with a roller like chapatti and apply butter evenly and sprinkle cinnamon and sugar powder. Then roll it and cut into 1 inch thick swirls. Let is rest for 20 minutes.

( Click all images for enlarged view )

Stage 4 - Glaze Preparation

Preheat the oven for 180 Celsius. In the meantime whisk butter, sugar and milk till it reaches a thick flow-able consistency.

Stage 5 - Baking

Bake the cinnamon swirls for 30-40 min till golden brown. Remove the baking tray and let it cool. Drizzle the glaze over the rolls and let it sit. Serve warm and enjoy the cinnamon rolls.

Note: The temperature of milk should be luke warm to ensure the activation of yeast is perfect. If the yeast does not foam then the yeast is not activated properly, discard the solution and prepare fresh again.

Majjiga Janthikalu (Buttermilk Crispies)

2011-10-30T08:03:00.008+05:30

Hi blog friends wish you all a belated happy dewali. I am sharing one of my dewali preparations, a traditional savory andhra snack whose main ingredients are curd and sago. It is a tangy and crispy snack which kids would love to munch. Here is the recipe

Ingredients

4 cups homemade rice flour
1 cup sago (Sabudana/Tapioca)
2 cups curd
10-15 medium size green chilles paste
2 tbsp roasted channa dal powder
salt to taste

Procedure

Soak the rice for 4 hours, drain the water completely and pat it dry and make it a fine powder. Keep aside

Soak the sago in 1 cup curd for 2 hours.

Now mix the rice flour, soaked sago , green chillies paste, salt, roasted channa dal powder nicely. Then add little by little curd and check the consistency.Blend nicely until the prepared dough should not stick to the side of the vessel.

Heat oil to fry in a deep bottom pan,set the three hole plate in the jantikalu gottam/murukku press and now fill the dough in jantikalu gottam and slowly press one inch over the hot oil.

Fry on medium flame and flip it occasionally till it becomes golden brown and looks crispy. Remove it and place on a paper towel to absorb the excess oil.

Store it a air tight container once its completely cooled.

Note:

1. Oil should be properly heated initially medium to high flame and it should not be too hot as it will get charred and if too cold will not fry properly.

2. Adding roasted channa dal powder makes it more crispy.

3. The green chilli paste should be very fine otherwise it will stick to the plate inside the murukku press and dough will not come out smoothly

4. Sago should be properly soaked.To check if it is soaked properly press it between your fingertips and it should be completely soft.

Carrot Semiya Payasam

2011-10-17T08:31:00.006+05:30

With dewali just around the corner this carrot semiya payasam is one of my favorite festival foods. It is quick and easy to prepare. Additional of carrot gives it a very nice color and enhances its flavor. Here is the recipe

Ingredients

4 cups milk
1/2 cup broken vermicelli/samiya
1/2 cup grated carrot
1/2 cup sugar
1/4 cup dry fruits (cashewnut,almond,kishmish, chironji and elachi)
1 tsp ghee

Procedure

In a deep bottom pan take 4 cups of milk and heat it.

While you wait for the milk to boil, in another pan heat 1 tsp ghee and fry the vermicelli/samiya to light golden brown and keep aside

In the same pan another spoon of ghee and fry the dry fruits till light golden brown and keep aside

Once milk starts boiling add the vermicelli , grated carrot and stir it nicely and let it cook. Stir occasionally every minute.

Once its cooked switch off the flame add the sugar and stir nicely. The sugar will melt automatically with the heat

Add the dry fruits and serve warm

Majiga Attulu ( Buttermilk Dosa )

2011-09-29T21:52:00.011+05:30

This is a traditional andhra dosa. It has got a unique flavor and very quick to prepare. You can also use leftover curd if you like.

Ingredients

1 cup maida (all purpose flour)
1 1/4 cup rice flour
1 cup curd
pinch of hing (asafoetida)
4 finely chopped green chilli
2 tbsp chopped coriander
1 tsp jeera (cummin seeds)

Procedure

Mix all the above ingredients and make it lump free smooth paste. Add water to make it flowy like rava dosa consistency.

Heat tawa and pour 1/2 cup batter in a circle starting from the edge of tawa. Once the edges start to become golden brown flip it and for 1 minute.

Serve hot with your choice of podi (I choose coriander powder) and coconut chutney.

Coconut Chutney

(Click all images for enlarged view)

Ingredients

1 cup channa dal
2 green chilli
1/2 cup grated coconut
2 springs of coriander (cilantro)
salt to taste

For tempering

1 tsp oil
1/4 tsp jeera (cummin seeds)
1/4 tsp mustard seeds
1 spring curry leaves
1 red chilli
pinch of hing

Add all the item except tempering and make a smooth paste

Prepare the tempering by heating the oil, add jeera,mustard and when it start to splutter add curry leaves,hing and the red chilli and let it fry for a few seconds and pour it on the chutney.

Modaks for Lord Ganesh

2011-09-04T22:01:00.014+05:30

Wishing all my blogger friends a very happy ganesh chaturthi. I prepared modaks for lord ganesh. Though everybody is familiar with this recipe but I still feel like sharing this recipe.

We used to make modaks with different shapes and we call it traditionally jilladu kayalu and it is moon shaped. My mom and MIL use to make these with moon shape but I love the modak shape. And it is lovely to hold and give it away.

My hubby wanted to distribute some prasad in the office so I prepared the modak style and pack it in a roche box !! It was my first attempt and I loved it.

While preparing these modaks it undergoes several steps

1. Making the rice flour

2. Making the dough for the shell

3. Making the filling

4. Moulding the modaks into a perfect shape and steaming

Here is the recipe below

Preparing the Rice flour

Soak the rice for one hour and drain the water completely. Spread on a dry cloth for 10 minutes then make a fine powder in a mixie/blender. Sieve it and use if for the dough.

Preparing the Dough

Ingredients

1 cup rice flour
1 cup water
1/4 tsp salt
1 tsp oil

Boil the water and salt the oil. Then add the flour mix contiously till it lump free and blended completely with water.

Keep it aside and let it cool for ten minutes. Then knead it nicely to a smooth dough. Cover and keep it aside.

Preparing the filling

Ingredients

1 cup grated coconut
3/4 cup sugar
1/8 cup water

Mix all the above three ingredients in a large deep bowl. And put it on a medium flame and mix continuously with spatula , the sugar will start to melt and slowly blend with the coconut. All the sugar syrup will evaporate slowly and begin to solidify when you have take it off the flame. Note : Be careful not to make it too dry.

Preparing the Modak

Apply some ghee on your palms and again knead the dough nicely. Divide it into small lemon size balls and put one ball in your left palm and pat it into a round shape with your other hand into a 3 inch diameter. Sides should be thin.

Take a scoop of coconut filling and put it in the center.

And start folding it with small bends and finally enclose it.

Now steam it in a idly steamer for 5-7 minutes.

Remove and serve warm.

You can also refridgerate it for longer shelf life.

( Click all images for enlarged view )

Note: Rice flour should be very fine, do not use excess water when making dough .

Dont use too much stuffing for modaks otherwise they will break apart.

Onion Thotakura Dosa (Amaranth Dosa)

2011-08-18T21:45:00.006+05:30

This is a one pot meal dosa as it doesnt need any side dish, it contains some veggies like thotakura also known as amaranth which makes it filling.In place of amaranth leaves you can use cabbage,spinach etc.

I learnt this recipe from one of my kannada neighbours. She called it sambar dosa which surprised me.Then I asked her why she called it sambar dosa she said all the ingredients we use in sambar is used here.It has a tangy spicy flavor.

Ingredients

1 cup rice
1/4 cup grated coconut
4 red chilli
1 tsp cummin seeds
1/2 cup chopped onions
1 cup chopped thotakura ( amaranth )
1/2 tsp jaggery
lemon size tamarind
1/2 tsp oil for each dosa
salt to taste

( Click all images for enlarged view )

Procedure

Soak rice for 4 hrs. Drain the water. In a mixe jar/blender add all the above ingredients except onions and green leaves. Make a smooth batter and keep aside

Take 1 tsp oil in fry pan and add chopped onions and fry till translucent and keep aside.

In another bowl boil 2 cups water and add this hot water, fried onion, chopped veggies to the above prepared batter and mix nicely. Check the consistentcy it should be like rawa dosa batter.

Now heat a pan and pour one cup in a circle starting from the edge of the pan and it should move inwards till the center.

Note: Adding hot water makes the dosa smooth, in place. You can use chopped cabbage, chopped spinach instead of amaranth

Half and Half Bread

2011-08-14T16:44:00.006+05:30

From long time I wanted to try a whole wheat bread but suddenly I came across a very interesting book.I tried my hand on half and half bread and the result came out awesome.

This recipe is adopted from "Homebaked" by George and Celilia Scurfield. This recipe will give you two small 2 loaves. The half and half bread is little grainy in texture and tasted very good after toasting it.

Ingredients

350 gms maida (all purpose flour)
250 gms atta (wheat flour)
8 gms dry active yeast
25 gms margarine/butter at room temp
1 tbsp sugar
2 tbsp olive oil
1 tsp salt
350 ml warm water

( Click images for enlarged view )

Baking Procedure

Stage 1 - Making the dough

Take a large bowl add sugar,salt, butter and yeast and mix nicely.Then add warm water and let it sit for 10 min. After 10 min add the all purpose flour 1 cup at a time and knead for approximately 5 min or until the dough becomes smooth.Keep the dough aside.

Stage 2 - Resting the dough for baking

Coat the bowl with 1 tbsp olive oil,then place this dough in it and roll it. Cover this bowl with a damp cloth or a cling wrap and let it sit for 1 hr.

Stage 3 - Baking

The dough size will double after 1 hr, knead it again nicely and divide it into two parts and shape each portion to a bread loaf and put it is a well oiled 9x5 inch loaf pans and let it sit for another 45 min. It will rise to the edge of the pan.

Preheat the microwave at 210 C in convection mode and bake the loaf for 35 min.

Your bread is ready. Slice and toast and serve with your choice of spread.

Crispy Juicy Jalebi

2011-08-09T07:57:00.012+05:30

Hi friends I have been not very consistent in my posts due to some unavoidable reasons. Last month it was my hubbys birthday and I had asked him what special he wanted me to prepare and he instantly replied Jalebi. This is my third attempt and I had failed twice so this time I did more research on the net and got the perfection I wanted. It was a wonderful experience .

Jalebi has been always one of my favorite sweets,its crunchy outer crust and soft sweet inner juicy feel makes it divine. In punjab warm jalebis are eaten with a topping of curd and in west bengal it is eaten as a breakfast dessert. I never miss a jalebi treat when we go out to any punjabi dhaba.

Courtesy of the recipe goes to vahrehvah chef.

Ingredients

3/4 cup maida (all purpose flour)
1/4 cup corn flour
2 drops orange food color
1/4 tsp baking soda
1 cup curd
1 tbsp hot oil

Mix all the above ingredients without lumps in a deep bottom bowl, then add one hot tbsp of oil and mix again.cover it and let it sit in a warm place and ferment for 24 hours.

I kept it for 20hr and it was well fermented.Mix the batter nicely with spatula or hand and It should have a continous consistency,check if not add some maida or water to get the required consistency.

To make suger syrup ,take one cup sugar in a seperate bowl and heat with little water ,the sugar should dissolve and form a sugar syrup with one string consistency

Heat oil to a temperature between low to medium heat to fry the jalebis

( Click all images for enlarged view)

Take a zip lock bag and make a small hole at the bottom centre of it ,pour the batter into it ,slowly squeeze the batter and give a shape of swirl direct in the frying pan .

Swirl the batter into the oil and fry till light golden brown.

Remove the jalebi and dip in the syrup for 20 sec and remove it immediately

Note: While making these jilebi the batter should be flowy and consistent and the oil temperature should not be too hot. At the perfect temperature the jalebi whould rise from the bottom of pan slowly.

Watch the video on youtube

I am sending this recipe to a wonderful event "Bookmarked Recipes" hosted by Priya and Aipi

Chatpata Mushroom Tikka

2011-07-24T22:30:00.006+05:30

Mushrooms are a hot favorite for my hubby always , he always prefers to have mushroom soup but recently I wanted to surprise him with mushroom tikka. Mushrooms are highly nutritious too and make a excellent appetizer.

Ingredients

200 gms button mushroom
1 large capsicum ( bell pepper)
1 onion
1 tomato

To marinade

1 cup curd
1 tbsp cream
1 tbsp oil
1 tbsp corn flour
1/2 tsp amchur powder (dry mango)
1/2 tsp black salt
1/2 tsp red chilli powder
1 tbsp tandoori masala
1 tbsp ginger garlic paste
salt to taste

( Click all images for enlarged view )

Cooking Procedure

Wash the mushroom in luke warm water nicely, pat it with dry cloth and cut them in big chunks in 2-4 pieces accordingly

Cut the bell pepper 1 inch size , onion and tomato in similar size

Mix all the ingredients to marinade in a bowl and mushroom nicely with other above vegetables. Let it sit for 20 min

Grease the grill rack or tawa with oil, prick through all the vegetables with mushroom with a wooden grill stick and place it on the grill rack. Spray some oil over the stick.If you are using a grill you can cover it.

Turn it every two minutes until it begins to have a light golden brown color on all sides.

Serve hot with a little tangy lemon juice.

I am sending this recipe to a wonderful event "Dish it out" by Vardhini and guest hosted by Kalyani

My 1st Blog Anniversary !!

2011-05-23T22:14:00.009+05:30

I cannot believe how time has flown!!, I give all the credit to my hubby who inspired me to try out new recipes and introduced me to the world of blogging. I have made so many friends from around the world with one common goal, to make cooking joyful. I learnt so much from all of you and improved my cooking.

When I was in US I had so much time but now after coming back to India my liabilities have increased , the last three weeks I was away from home attending family functions and get togethers !!, but I am sure I will continue blogging.

I came back this weekend and my hubby reminded me it was my blog anniversary, on this special occasion my hubby requested for a indo chinese dinner as he loves noodles and I prepared this for him.

Ingredients for White Sauce

1 tbsp finely chopped garlic
1/2 tsp white pepper
1 tsp corn flour
1 cup homemade vegetable stock (6 cubes)
1 cup water
1 tbsp oil
salt to taste

Ingredients for Curry

1/2 cup diced mushrooms
1/2 cup diced bell pepper
1/4 cup sliced carrot
1/4 cup sliced onions
1/4 cup sliced cucumber
1/2 cup baby corn
2 green chillies slit lengthwise
2 tbsp chopped spring onions
1 tbsp olive oil
salt to taste

Sauce and Curry Preparation

Mix corn flour with vegetable stock n water n keep aside.

Heat oil in a pan, fry the garlic ,spring onion and fry for a min on medium flame.Then add salt,white pepper n cook for 1/2 min. Then add the above corn flour mixture n stir continuously till it boils. Let it simmer for 2 min till the sauce thickens. Remove the pan from the stove and keep aside.

Heat oil in another pan add all the veggies except cucumber and saute on high flame for 4 min, then add the cucumber switch off the flame and shift it to a serving plate. Pour the sauce over it

Serve with your choice of noodles or fried rice.

Noodle Preparation

(Click all images for enlarged view)

Ingredients

1 tsp soya sauce
2 tbsp tomato sauce
1 tbsp chilli sauce
1 tsp chilli vinegar
1 cup vegetable stock
2 cups chopped vegetables (carrot, cabbage, beans , bell pepper )
1/2 cup slices onions
3 green chilles slit
2 packet chinese noodles (I used golden dragon brand)
2 tbsp oil
salt to taste

Heat 6 cups water and add salt and 1 tbsp oil once it starts boiling add the noodles and stir occasionally until it softens,immediately drain the water and rinse the noodles under cold water. Keep aside.

Take a wok add tbsp oil, once oil heat up add chopped garlic and onion, saute for 2 min, now add all the veggies and saute on high flame for 5 min. Add all the sauces and green chillies, salt, pepper and vegetable stock, once it boils add the noodles and stir nicely to blend with the sauce. Once its done switch off the flame and serve immediately.

Tangy Instant Tomato Pickle

2011-04-30T08:31:00.007+05:30

The market is flooded with tomatoes and inflation is down for tomatoes. So my MIL decided to take advantage of this situation to prepare tomato pickle.

This tomato pickle is simmered in sesame oil,tamarind and some spices and flavored with mustard and fenugreek. It will make your taste buds tingle with joy as you will experience the sweet,sour,salty and spicy flavors in the pickle.

Ingredients

1.5 kg tomatoes
1/2 cup salt
1/2 cup red chilli powder
big lemon size tamarind
1 tsp turmeric powder
2 tbsp + 1 tsp mustard seeds
1 tsp fenugreek seeds
1/2 cup til oil (sesame oil)
1/4 tsp hing

( Click all images for enlarged view )

Method

Dry roast 2 tbsp mustard seeds and 1 tsp fenugreek seeds, once a nice aroma comes switch the flame and let it cool and make a fine powder and keep aside.

Wash the tomatoes and pat dry, then cut them into little 1 inch chunks.

Take a big pan and heat the oil then add 1/2 tsp mustard seeds once it splutter add hing make the flame to medium, now add tomato chunks, turmeric powder, tamarind , salt and mix nicely

Let it cook and stir occasionally till all ingredients blend nicely and tomatoes become a soft lump and oil will saturate on the sides. It will take about 1/2 hour .

Note : This should all be done on medium flame and stired occasionally as much as possible otherwise it will get burnt

After switching off the flame , let it cool .Once it cools completely add the mustard fenugreek powder, chilli powder and mix nicely and shift it to a dry jar.

And you keep this for 20 days to 1 month and if you refridgerate it will last for 3 months.

Enjoy with your rice, rotis, dosa ....

Drumstick Leaf Paratha & Cucumber Peanut Dip

2011-04-26T06:37:00.002+05:30

( Click for enlarged view )

I heard a lot of drumstick leaves and its nutritional value. Whenever I would go to vegetable market I would wonder how it taste.

Recently I spotted them and without a second thought I bought two bunches and wondered what to prepare.I googled and saw so many options to use this. I opted for parathas as they never fail.

The parathas had a unique flavor with a nice green leafy texture and compliments very well with cucumber peanut raitha. If you get these drumstick leaves anywhere in the market or in ur backyard try these paratha and you would definitely enjoy it as much I did

Ingredients

2 cups wheat flour
1/2 cup chopped onions
2 cups chopped drumstick leaves
1/4 cup chopped cilantro (coriander)
1/2 tsp amchur (dry mango powder)
4 green chillies
1/2 inch ginger
1/2 tsp cumin (jeera) powder
1 tsp oil
oil to shallow fry the paratha
salt to taste

Procedure

Make a paste of ginger and green chilli

In a big bowl add the chopped drumstick leaves, cilantro and the ginger chilli paste, amchur, cumin powder and salt and mix it nicely.

Now add the flour slowly and simultaneously mix it with your hands you will a crumbled dough. Now add little by little water and mix it softly till we get a soft firm dough

Then apply one tsp of oil to the ball of dough and let it sit for 1/2 hr.

Divide into large lemon size ball and with a sprinkle of flour , roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Serve hot with cucumber peanut raita

Cucumber Peanut Dip

Cucumber and peanuts combined with plain yogurt with a little indian seasoning gives a excellent flavorful dip. This dip is one of my favorite as it got a soothing taste, it complements excellently with the soft parathas and it also tastes great with nachos or as a spread on your bread, burger etc.

1 cup grated cucumber
1 cup curd
1 tbsp roasted peanut powder
1/2 tsp mustard seeds
1/2 tsp grated ginger
2 chopped green chilli
1 spring of curry leaf
pinch of hing
salt to taste

( Click for enlarged view )

Method

Squeeze excess water from the grated cucumber.

Heat oil in a pan , add mustard seeds once it splutter add green chilli and grated ginger and fry for 30 sec. Then add curry leaves and fry for one more min. Switch of the flame and add the cucumber and mix nicely and keep aside.

Once it cools add curd to the above mixture and crunchy peanut powder, mix well and serve with your choice of roti.

Linked to - Bookmarked Recipe hosted by Aipi and Priya

Punjabi De Beer Chaas

2011-04-24T18:34:00.002+05:30

( Click image for enlarged view )

Its been ages I have blogged as I had some urgent commitments which is keeping me away from the computer. But believe me I am missing all your wonderful posts and will try to catch up soon.

Last week we were shopping around and we had a wonderfull punjabi beer !! at one of the dhabas in chennai. Mint chaas which is also popularly known as the beer of punjab which I noticed in a popular dhaba.

Curd is blended with spices which give it a very unique flavor and truly a perfect thirst quencher. I am sure you would love it too.

Ingredients

1 cup fresh plain yogurt (curd) 3-5 % fat

1 tbsp chopped cilantro (coriander)

2 tbsp chopped mint leaves

1 finely chopped green chilli

1/2 tsp cumin (jeera) powder

a few mint leaves (phudina) for garnish

salt to taste

( Click image for enlarged view )

Method

Blend all the above ingredients in a blender (or mixie) till smooth, then add 1 cup of water and blend for another minute. Put it in a refridgerator for minimum 30 minutes

Pour into individual glasses, garnish with mint leaves and serve chilled

Note: You can serve immediately without refridgeration with additon of ice cubes . I prefer refridgeration as the spices will infuse more and give a superb flavor.

Linked to Hearth and Soul hosted by a moderate life

Tri-Flavor Kesar Pista Choco Malai Kulfi

2011-03-15T08:14:00.000+05:30

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Since last week the temperatures has been rising in chennai and my younger sister who came to visit me had requested me to prepare a regular malai kulfi as she had seen on my blog earlier but I thought I could prepare a interesting variation . It came out pretty well and she was so delighted to have three flavors in one kulfi. So here is the recipe

Ingredients

8 cups organic whole fat milk
3/4 cup sugar
1 bread slice
1 tbsp corn flour
pinch of saffron (kesar)
1/4 cup pista
1/4 tsp crushed cardamom
1 /4 chocolate chips
drop of saffron color ( yellow )
drop of green color

( click image for enlarged view )

Cooking Procedure

In a non stick pan boil the 8 cups milk, once it starts boiling reduce it to mediumflame n stir occasionally until the milk reduces to half quantity.

In the meantime finely chop the pista n keep aside. Take the bread slice n remove the sides n cut it into small pieces,soak it in the 1/3 cup milk, add the corn flour n blend it nicely to a smooth paste n keep aside.

When the milk which was kept for boiling has reduced to half, add the above bread mixture to it n stir for 2 min until it begins to thicken then divide to three portions.

Melt the chocolate chips in microwave and blend it nicely with the first portion and fill this mixture to 1/3 level into the molds and freeze it for 1 hour

To the remaining 2 portions add the sugar and cardamom powder and stir still sugar melts and let it cool.

Then to one portion add the chopped pistachio, cardamom powder and green food color and fill the mold to to 2/3 level and freeze for 1 hour

To the third and final portion add a pinch of kesar and yellow color and fill the mold completely and freeze for 3 hours

Before serving take the mould from freezer n keep it under running water for a min and slowly remove the kulfi.

Enjoy your tri-flavor kulfi

I am sending this recipe to two wonderful events :

Bookmarked recipe hosted by Priya and Aipi and to another wonderful event Hearth and Soul

I am also send sending this recipe to a new and exciting event

"Celebrate Sweets - Ice Cream" hosted by Niveditha