Jeyashri's Kitchen

PINWHEEL SANDWICH RECIPE | KIDS FREINDLY SNACKS |PARTY SNACK RECIPES

2013-05-17T14:14:00.001+08:00

This pinwheel sandwich is an easy and kids friendly snack which can be made for birthday parties or packed for kids lunch box as well as snack box too. Even when kids are at home during the vacation and are bored at home, you can involve them in making this easy sandwich as it doesn’t involve any cooking too. My kids loved it and even me and hubby had this for breakfast after packing few for kids snacks back. I made this using bread. you can make with Tortilla too.

The filling is truly optional. You can use any filling as per your choice.

INGREDIENTS: [MAKES 12 BITE SIZE PINWHEELS]

BREAD SLICES	4
GREEN CHUTNEY	1-2 TBLSP
CUCUMBER	1
CARROT	1
CAPSICUM (CHOPPED)	2 TBLSP
SALT	TO TASTE

METHOD:

Grate the carrot, cucumber and finely chop the onions. Mix this well. Add little salt to taste if you want. since the green chutney has salt i didn't add salt. Grate the veggies just before making else it will ooze out the moisture.

Trim the edges of the bread and just roll it with the rolling pin gently to flatten it.

Apply green chutney on the top side.
Keep the filling on one edge of the bread.

Roll this tightly.
Roll it in an aluminium foil. Repeat the same process for the rest of the bread.

Keep it in the refrigerator for 15 minutes.

After that take it out and cut them into three pieces using a sharp knife .
Serve with tomato ketchup . Even u can insert a tooth pick and kids will have it like an lolipop.

Note:

Always ensure that the filling is fine, without lumps else it till tear while rolling.

Technorati Tags: kids friendly recipes,pinwheel sandwich using bread,party snacks for kids,easy recipes

NUTELLA BANANA ICE CREAM| NUTELLA RECIPES

2013-05-15T16:06:00.001+08:00

Before going to the recipe of nutella banana ice cream let me tell that the texture of the ice cream will not be like usual ice cream as the recipe is without egg and cream and even milk.But trust me, it taste awesome and a best treat for chocolate lovers and when kids are around now during vacation, this is the best kids friendly recipe, which you can make in a jiffy. The texture will be fudgy and i had a tough time clicking the pictures. Over to the recipe of two ingredient , nutella banana ice cream.

INGREDIENTS:

NUTELLA	1/2 CUP
BANANA	1
NUTS (Optional)	1 TBLSP

METHOD:

Dry roast the nuts in a medium flame for few minutes without getting them burnt.
In a blender add the nutella and banana .

Blend this smoothly and add the toasted nuts. If you want you can chop the nuts finely and skip this step. Me being a lazy person , put this in the blender and pulsed it along with the nutella banana mix.
Pour this mixture in the freezer safe bowl. and freeze this overnight or 7-8hours.

Freeze this overnight or 7-8hours.

Nutella banana ice cream is ready.

Note:

If you want a creamy texture like normal ice cream, add 1/2 cup of cream to the nutella and banana while blending. I tried this method long back and turned out pretty well.
I used almonds and cashew nuts. If you want you can add one more banana , if you want the banana flavour to be more. but do not add more than that.

Check out my

MANGO ICE CREAM- NO EGG – NO ICE CREAM MAKER
STRAWBERRY ICE CREAM- NO EGG – NO ICE CREAM MAKER

Will be posting few more easy ice cream recipes soon. Stay tuned.

Technorati Tags: nutella banana ice cream,how to make chocolate ice cream,ice cream without ice cream maker,no egg no cream ice cream,nutella recipes

ALOO METHI RECIPE | POTATO WITH METHI LEAVES

2013-05-13T15:26:00.000+08:00

Aloo Methi is a very popular combo of potatoes and fresh methi leaves, normally made in Punjabi cusine. So many times i tried this aloo methi recipe, but never know that the authentic punjabi aloo methi is made in this way,until is see the Tarla Dalal recipe book. This aloo methi methi can be had with rotis and evn for sambar or rasam rice too.

Here is the recipe of aloo methi recipe.

INGREDIENTS: SERVES 2

POTATO	2
METHI LEAVES	1 AND 1/2 CUP
CUMIN SEEDS	1/2 TSP
CHOPPED GARLIC	1/2 TBLSP
RED CHILLI	1
GREEN CHILLI	1-2
GINGER(GRATED)	1/2 TSBLP
TURMERIC POWDER	1/4 TSP
ASAFOETIDA	A PINCH
OIL	2 TBLSP
CORIANDER POWDER	1 AND 1/2 TSP
SALT	TO TASTE

METHOD:

Wash the methi leaves and chop them finely. Sprinkle little salt over them and keep it aside for 15 minutes.

Par boil the potatoes ,peel the skin and cut them into cubes.
Squeeze out the excess water from methi leaves and keep it aside.
Heat oil in a pan, and add the cumin seeds, and add the chopped garlic, ginger, green chilli , asafoetida and red chilli .
Add the potatoes and coriander powder ,turmeric powder and mix well. Add salt.

After 2 minutes add the methi leaves and mix well.

Cook for few minutes in a medium flame and switch off the flame.
Serve hot with rotis or jeera rice.

Note:

Cauliflower can be used instead of potatoes.

Technorati Tags: aloo methi,aloo methi recipe,side dish for roti,potato recipes

BHEL PURI|BHEL PURI CHAAT RECIPE

2013-05-10T16:02:00.001+08:00

Bhel puri is a popular Mumbai chaat recipe made with a wonderful combo of ingredients. We all love bhel puri and I love to make this at home too. More than me Varsha, my daughter enjoys eating Bhel puri and making it too. When all the ingredients are ready she loves to prepare her own bhel puri as she always love to eat it spicy. So i will mention my specifications and sit back with my favourite book and bhel puri will be served on my hand. Though there will be little mess in the kitchen , still it is always a bliss when someone serves you food.

But for this post i made Bhel puri according to my own taste and there is no hard and fast rules to strictly follow the quantity of ingredients.Just add according to your taste.

INGREDIENTS: MAKES 3 SERVINGS

PUFFED RICE\| PORI	1 AND 1/2 CUPS
BOILED POTATO(cubed)	3 TBLSP
PLAIN SEV	1/4 CUP
PAPDI	10
SWEET CHUTNEY	3 TBLSP
GREEN CHUTNEY	1 TBLSP
ROASTED PEANUTS	2 TBLSP
CHAAT MASALA	1/4 TSP
RED CHILLI POWDER	1/4 TSP
SALT	TO TASTE
POMEGRANATE	3 TBLSP
ONION	1
TOMATO	1/2
RAW MANGO	2 TBLSP
CORIANDER LEAVES	FEW
LEMON JUICE	FEW DROPS

METHOD:

Finely chop the onions, deseed the tomato and chop them into small pieces.
Chop the raw mangoes finley and the boiled potatoes into cubes and chop the coriander leaves finely.

In a wide bowl add the puffed rice| puri, and add the chopped onions, tomatoes,raw mango,peanuts,potatoes.
Add the sweet chutney, red chutney,red chilli powder, chaat masala, little salt( all chutneys and chaat masala contains salt).
Mix well.

Now add the papdis. Crush the papdis and add. Add the plain sev and add the pomegranate.Lastly add lemon juice.

Mix well and serve immediately.

While serving garnish with plain sev .

Note:

You can add finley chopped apple and pear if serving for kids.
If pori is soft, you can slightly roast it in a pan and add.
Always make it just before serving else it will become soggy.

Technorati Tags: Bhel puri,mumbai chaat recipe,how to make bhel puri,easy chaat recipe,Indian chaat recipes

PEAS MASALA RECIPE | GREEN PEAS MASALA

2013-05-08T13:52:00.000+08:00

SIDE DISH FOR ROTI

Peas masala recipe is a new recipe which i recently tried in my kitchen and it turned out very well and very different from the usual onion tomato based gravy i make. It came out very similar to the restaurant style peas masala.Try out this easy peas masala recipe , an easy and rich peas gravy , and enjoy with Jeera rice or Phulkas| Rotis.

INGREDIENTS:

GREEN PEAS*	1 CUP
ONION	2
TOMATO	1
CORIANDER LEAVES	ONE HAND FUL
GREEN CHILLI	3-4
CASHEW NUTS	5-6
YOGURT\|CURD	1 TBLSP
KASOORI METHI	2 PINCHES
GARLIC	2 PODS
MILK	1/2 CUP
GARAM MASALA	2 PINCHES
OIL	2 TBLSP

METHOD:

Chop the onions and tomato roughly. In a pan, add 1 tsp of oil and add the onions, tomatoes , coriander leaves, green chilli and garlic and saute for a few minutes.

Soak the cashew in warm water for 10 minutes and grind this along with yogurt into a smooth paste.
Grind the onion tomato mixture into a fine paste.

In a pan add oil and add the onion paste and add the cashew yogurt paste. Mix well and saute for few minutesin a low flame.
Add the garam masala.

Saute well in a low flame till the oil leaves on the sides.
Now add the peas. [*If adding fresh peas, cook this separately and add. I used frozen peas.]

Add the milk and little water to this to get a gravy consistency. Add salt.
Cover and cook for few minutes till the peas gets cooked(if using frozen peas) and to get the masala blended with the gravy.
Add kasoori methi in the last and coriander leaves to garnish.

Enjoy this with hot rotis as we did. Even my little one loved with pooris.

Technorati Tags: green peas masala,peas masala recipe,how to make peas masala,side dish for roti,poori side dish recipe,restaurant style gravy

CHUTNEY DAL PODI | POTTUKADALAI PODI RECIPE

2013-05-06T14:12:00.001+08:00

Once in a while when we all friends meet for a weekday lunch, we just pool at any one of the friend’s house with the items which we cooked on that day and will have fun and of course over eating also. One among our friends, makes varieties of podis | powders and always keeps good stock of them and many times she will pack and send those powders on the day she makes it. I asked her the recipe of Chutney podi, which is made with simple 3 ingredients. It is very easy and handy to carry on days when you travel for a holiday,where you can get rice and yogurt and mix with this podi and can have with chips. So ladies out there even if you are going to your mom’s place for vacation, make chutney podi and keep this for your hubby. So here is the recipe for the easy chutney podi .

INGREDIENTS: (GIVES 1 AND 1/4 CUP PODI)

POTTUKADALAI \|CHUTNEY DAL \| ROASTED GRAM	1/2 CUP
KOPARAI \|DRY COCONUT	1/4 CUP (GRATED)
RED CHILLIS	9-10
OIL	1/4 TSP
SALT	TO TASTE

METHOD:

In a pan, add oil and saute the red chilli till it turns brown.
Switch off the flame. Put the chutney dal podi and koprai in the same pan. No need to roast. Let this sit in the hot pan for some time.

When it is cool grind this into a fine powder along with salt.

Your chutney podi is done. Enjoy with hot rice smeared with sesame oil and roasted papad as accompaniment.

Notes:

You can add 1-2 garlic pods while grinding to enhance the taste.
the pottukadakai and kopra are slightly on the sweeter side , so do not lessen the red chillies.
This podi was not spicy, you can even add more red chilli too.
You can store it in cool dry place for 2 weeks and handle always with clean dry spoon.

Technorati Tags: chutney dal podi,chutney podi,pottukadalai podi,easy recipes,instant powder recipes

SIDE DISH FOR IDLI|DOSA |APPAM–EASY CHUTNEY|SAMBAR RECIPES

2013-05-04T13:02:00.001+08:00

A compilation of side dish for idli | dosa | aapam | pongal and other south indian breakfast recipes. Click the pictures to get the recipes:

Check out the recipes for IDLI | VEN PONGAL | AAPPAM.

Technorati Tags: SIDE DISH FOR IDLI,|DOSA,EASY SIDE DISH RECIPES,SOUTH INDIAN BREAKFAST SIDE DISH,EASY CHUTNEY SAMBAR RECIPES

AAPAM RECIPE | APPAM RECIPE WITHOUT YEAST

2013-05-02T13:59:00.000+08:00

SOUTH INDIAN BREAKFAST RECIPES

Aapam is an authentic South Indian breakfast recipe, which is generally served with coconut milk and sugar or with Vegetable Stew or with coconut chutney too. Personally i am not a big fan of this Aapam but my hubby likes it. But i have never tried this at home. But in my mom’s place, my sister likes aapam very much and so amma makes it at times. Now at my sister’s place she used to make aapam more frequently and when i wanted to post the recipe for aapam i called her up and asked her, while she was rushing to office on a weekday. I still don’t know why it didn’t turn out well for me , as usually her recipe always work out for me without fail. So i referred a old cook book which i bought after my marriage and added few ingredients extra and finally ended up in making super spongy Aapams.

So today let me share the recipe of how to spongy Aapam (without yeast).

the aapams turned out so well but i couldn’t handle the camera and the aapam pan as it gets cooked very fast. so very sorry about the picture of the aapam. Will soon update with good pictures of aapam when i make on a weekend.

INGREDIENTS:

RAW RICE (SONA MASOORI RICE)	1 CUP
PAR BOILED RICE	1 CUP
URAD DAL	1/4 CUP
COCONUT(SCRAPPED)	1/2 CUP
COOKING SODA	1/4 TSP
SUGAR	1/2 TBLSP
SALT	AS NEEDED
POHA \| AVAL	1/4 CUP

METHOD:

Wash and soak the rice, urad dal and poha for 5-6 hours.
Grind it into a smooth paste along with the coconut.
Add salt and keep it aside for fermentation.
It took 5-6 hours for me to get the batter fermented.
It depends on the weather conditions of the place you live in.
Add cooking soda, sugar.

Keep the consistency of the batter slightly thinner than the dosa batter.

Keep an aapam pan ready on the stove top. The pan should not be too hot.
You can even use a normal deep pan. I used non stick aapam pan.
Pour batter towards the centre of the pan and rotate the pan to spread the batter.

Cover the pan with a lid and after few seconds you can see the aapam got cooked in the centre and lacy borders on the sides.
No need to flip it on the other side.

Aapam is ready to serve now.

Note:

You can make it as a normal dosa too , if you are not comfortable in making aapams in pan.
Making proper shapes comes purely by practise so do not worry about that.
Instead of adding coconut while grinding, you can add coconut milk before making the aapams. In this version, if you have anyone at home who do not like aapam , can be served dosa .

Technorati Tags: aapam recipe,kerala aapam recipe,appam without yeast,spongy aapam recipe

HARA BHARA KABAB| HARA BHARA KEBAB RECIPE

2013-04-30T15:50:00.001+08:00

Hara bhara kabab is a potato, spinach and green peas patties usually made for starters or tea time snacks. Few months back during India trip my brother in law was casually telling me that my co-sister is good in making this hara bhara kebabs. Though is a doctor by profession ,she is a very good cook too. I noted the recipe of Hara bhara Kebab from her and i tried it once after coming back home. But that time i had some problem with my camera, somehow couldn’t get the pictures of the kebab on that day. After that i thought of trying but some how, any one ingredient will be missing in my pantry.So finally today i have all ingredients to make this hara bhara kabab and most importantly have mood to make this too,i made today and i am posting the recipe of how to make hara bhara kebab.

INGREDIENTS: [MAKES 6 KEBABS]

POTATO	1
PALAK \| SPINACH LEAVES	10-12
GREEN PEAS(FROZEN)	1/4 CUP
CORIANDER LEAVES	FEW
GREEN CHILLI	2
GARAM MASALA	1/4 TSP
CASHEW NUTS	FEW
CORN FLAKES	1/4 CUP
SALT	AS NEEDED
OIL	TO DEEP FRY

METHOD:

Boil the potato and peel the skin and mash it nicely.

blanch the spinach and peas in hot water. Just wash the spinach and immerse in hot water for a few seconds and take it out. I used frozen peas, if using fresh ones, pressure cook the peas and drain the water.

Grind the coriander and green chilli in a mixer.
Grind the cornflakes in the mixer into a fine powder.

Drain the water completely from the spinach and green peas.This step is very important. If extra moisture is there the kebabs will not turn out well. it will break while frying and become soggy.
Mash the green peas with hands and chop the blanched spinach finely.

In a wide bowl, add the mashed potato, blanched peas, spinach,coriander chilli paste ,salt.garam masala and add the powdered corn flakes.
Add cashew bits and bind everything together with clean dry hands.
Make it into round patties or oblong shape.

You can place a half cashew on the top the kebab and fry.
Heat the oil for deep frying and when the oil is hot gently place the kebabs into the oil. do not over crown the pan. Fry the kebabs in a medium flame on both sides. Drain the excess oil in a kitchen towel.

Serve hot with tomato ketchup or green chutney.

Note:

Drain the water completely and squeeze out the excess water nicely from the palak and peas.
Instead of corn flakes you can add besan |chickpea flour . roast it nicely in a low flame for 10 minutes and add to the potato spinach mixture.
I used plain cornflakes.
UPDATE:You can add extra 1/4 cup of powdered cornflakes if you feel it is not binding well. Actually a reader tried this recipe and asked me over phone that during the first batch itdissolved in oil. I told her to add extra 1/4 cup of powdered cornflakes and 1 tblsp of maida if she wants. It turned out perfect

Technorati Tags: hara bhara kabab,hara bhara kebab,vegetarian kebabs,Indian vegetarian starters,kids friendly recipes,how to make kebab

PINEAPPLE RAITA |PINEAPPLE RAITA RECIPE

2013-04-27T15:34:00.001+08:00

Pineapple raita is an interesting rata which i happened to taste in a Indian restaurant in Bali, 3 years back. After that i totally forgot about this pineapple raita. Recently , i suddenly remembered this while seeing our trip album and that day to my luck i had fresh pineapple with me at home. So i asked my friend about this recipe, who makes it at her place. Yes i have good friends around from all different parts of India, so they are always at my help whenever i have any queries.

So let us see how to make Pineapple raita.

INGREDIENTS:

PINEAPPLE(CUBED)	3/4 CUP
YOGURT \| CURD	3/4 CUP
RED CHILLI POWDER	1/4 TSP
SUGAR	1/4 TSP
CUMIN SEED POWDER	1/4 TSP
CHAAT MASALA	2 PINCHES
SALT	TO TASTE

METHOD:

Hung the curd for 10 minutes to take out the extra water. this step is truly optional. I just kept the curd on a big filter.
Take the yogurt in a wide bowl.

Add salt, sugar, red chilli powder,jeera powder and chaat masala.

Mix well.

Add the pineapple cubes and mix well. Serve chilled with any spicy biryani or you can have this as it is.

Serve chilled with any spicy biryani or you can have this as it is.

NOTE:

Hanging the curd will give a creamy raita.
The amount of spices can be altered according to your taste.

Technorati Tags: pineapple raita,how to make raita,pineapple raita recipe

CHOCOLATE BISCOTTI RECIPE |EGGLESS BISCOTTI RECIPE

2013-04-25T15:07:00.001+08:00

Biscotti , is more like our Tea rusk , which are baked twice. Very recently i got a mail from a reader who is a teenage girl almost of Varsha’s age , requesting me to post some chocolate recipes as she is a big fan of chocolates. She tried few baking recipes from here too. Recently when we went out, in a cookie shop i saw chocolate biscotti but they were not eggless. So i wanted to try this at home and it turned out perfect and tasted so well. I adapted the recipe from here. so let me share the recipe of chocolate biscotti – without eggs and without butter too.

Actually the original recipe is Double chocolate Biscotti, since i didn’t have choco chips in hand i added almonds instead of chocolate chips

INGREDIENTS: [10 BISCOTTI]

ALL PURPOSE FLOUR	1 CUP
COCOA POWDER	1/4 CUP
BAKING POWDER	3/4 TSP
BAKING SODA	1/4 TSP
VANILLA ESSENCE	1/2 TSP
SUGAR	1/4 CUP
ALMONDS	1/4 CUP
OIL	1/4 CUP
WATER	4-5 TBLSP

METHOD:

Sift the flour, cocoa powder,baking powder and baking soda.
In a mixer, pulse the almonds and add to the flour mix. If using chocolate chips instead of almonds add it now.

In a bowl, add water, vanilla essence, sugar and oil.
Mix well till the sugar dissolves. If u want u can powder the sugar and add.
When the sugar gets dissolved, add this mixture to the flour and cocoa powder mix.

Knead this into a dough.
Place it on a baking sheet |butter paper. Divide it to2 equal portions as a log.
Flatten the logs. Bake this in 160 degree preheated oven for 25 minutes.
After the first bake, the biscotti loaves should be firm and very lightly browned, but not hard.

Slice it diagonally for long biscotti or across for short one using a sharp knife.
Arrange them in the cooking tray in a parchment paper and again bake them for 10 minutes at 130 degrees C.

Turn it aside or you can keep the rack in the centre and turn on the heat to up and down for few minutes.

the second time bake is to dry out the cookies so bake it in a low temperature to get crispy biscotti.
this can be stored in a air tight container for few weeks.

Note:

If you feel the dough dry and not coming to make a whole mass while kneading, sprinkle 1-2 tsp of water.
Never chop the biscotti loaf when it is hot.
Use sharp knife to cut the loaf.
You can add any nuts of your choice and add orange zest too and replace water with orange juice also.
While cutting the biscotti loaf it may crumble too. do it slowly and carefully.

Technorati Tags: biscotti recipe,vegan biscotti,chocolate biscotti recipe,no egg no butter recipe,double chocolate biscotti

CHILLI PANEER DRY RECIPE| PANEER RECIPES

2013-04-23T14:33:00.001+08:00

Chilli paneer is a mouth-watering paneer delicacy which generally consumed as such ,as a starter. Generally indo- chinese dishes are liked by all of us at home. Varsha used order Chilli paneer even for roti also when we go out for restaurants. She always insist me to make Chilli paneer at home but i somehow never avoid deep frying panner but then i thought once in a while making it is ok, and proceeded to make Chilli paneer (Dry) at home. It turned out pretty well and i never know Chilli paneer can be made very easy.

INGREDIENTS: SERVES 3-4

PANEER CUBES	2 CUPS
CORN FLOUR	2 TBLSP
ALL PURPOSE FLOUR \| MAIDA	2 TBLSP
RED CHILLI POWDER	1/2 TSP +1 TSP
SALT	AS NEEDED
BAKING SODA	A PINCH
OIL	FOR DEEP FRYING + 1 TBLSP
ONION	1
GARLIC	4-5 CLOVES
GINGER	A SMALL PIECE
PEPPER POWDER	1/2 TSP
SOYA SAUCE	1 TBLSP
CAPSICUM	1/2
SPRING ONION	FEW (FOR GARNISHING)

METHOD:

In a wide bowl add the corn flour, maida, salt , baking soda and 1/2 tsp of red chilli powder.
Mix well into a thick batter.(not too thick and not too thin) like idli batter.
Add the paneer cubes to this. I get the cubed paneer here. i didn’t thaw it. just added after taking out from freezer.

Keep this aside for 10 minutes.
Heat oil in a pan for deep frying. When the oil is hot add the paneer cubes. Do not over load the pan. Let it not stick together.
When it becomes golden brown take out and drain it in the kitchen towel.

Repeat this for the rest of the paneer.
Chop the onion, garlic and ginger very finely.
Cube the capsicum
In a pan, add oil and add the chopped garlic, ginger and onions one by one.
When the onion turns brown, add the red chilli powder and pepper powder and little salt.
Add soya sauce to this.

Add the cubed capsicum to this and saute for few minutes.
Now add the deep fried paneer.

Mix well and serve hot.
Garnish with spring onion.

I will post the recipe of Chilli paneer gravy version soon which is little few steps extra from the chilli paneer dry recipe.

Note:

While deep frying the paneer, ensure that it is not over loaded, else it may be join together and will become soggy.
always the oil should be hot.
If you want you can add 1/4 tsp of pepper powder and ginger garlic paste to the batter before frying the paneer.

Technorati Tags: CHILLI PANEER DRY,CHILLI PANEER RECIPE,PANEER RECIPE,INDO CHINESE RECIPES

PAANAGAM | PANAKAM | SRI RAMA NAVAMI RECIPES

2013-04-19T20:26:00.001+08:00

Panakam | pakagam is normally prepared during Sri rama navami along with Neer Mor and Vadaparuppu . During my child hood days i never drink panagam as my mom will forcefully tell me drink . But some how after marriage , few years later i started liking panakam. Apart from making panakam for rama navami my we make this during the time we make lakshmi pooja at home and on the days when we read Sundara kanda Parayanam. During the days when were in Chennai, me and my mil will visit to the west mamabalam ayodaya mandapam and relish the neer mor, panagam and vada paruppu they give there as prasadams.

INGREDIENTS:

JAGGERY(POWDERED)	1/2 CUP
WATER	3 CUPS
DRY GINGER POWDER(SUKKU)	1/8 TSP
CARDAMOM POWDER	A PINCH
LEMON JUICE	1 TBLSP

METHOD:

Soak the jaggery in water for 15 minutes.
Filter the jaggery to take out the impurities.
add dry ginger powder,cardamom powder and lemon juice.
Mix well. Panakam is ready for neivedhyam.

Note:

apart from making this for rama navami, this is a best summer cooler.
Panakam is very healthy too and best when serve chilled.
Edible camphor(pachakalpuram) can be used.

Technorati Tags: panagam,panakam recipe,rama navami recipes,how to make panakam

TOMATO BIRYANI | TOMATO BIRYANI RECIPE

2013-04-18T11:12:00.000+08:00

During childhood days biryani is a very rare thing and i hardly remember amma making biryani. She regularly makes Tomato Rice for Lunch box . Tomato biryani our neighbour aunty makes so well and those days we don’t get Mint leaves , so whenever we demand aunty to make , aunty will call up uncle and tell him to buy mint leaves from a particular market in the city and the next day she makes yummy Tomato biryani which we will feast with simple raita. After i got married , when we both visited my mom’s place aunty made the Tomato biryani for both of us and we both enjoyed it.So i am sharing the recipe of Tomato Biryani – Jamuna aunty’s version.

INGREDIENTS: [SERVES 3-4]

JEERAGA SAMBA RICE*	1 AND 1/4 CUP
WATER	1 CUP
COCONUT MILK	3/4 CUP
TOMATO	2
ONION	1
RED CHILLI POWDER	3/4 TSP
SALT	AS NEEDED
TURMERIC POWDER	1/4 TSP
SHALLOTS(SMALL ONION)	8-9
GINGER	A SMALL PIECE
GARLIC	3-4 CLOVES
FENNEL SEEDS	1 TSP
MINT LEAVES	10-15
OIL + GHEE	1 TBLSP + 1 TBLSP
GREEN PEAS	1/4 CUP

*Generally jeera samba rice is used to make tomato biryani, if u want u can use basmati rice too.

METHOD:

Wash and soak the rice for 15 minutes in 1 cup of water.
Puree 2 tomatoes in mixer and keep aside.
Grind the shallots(small onion),garlic,ginger and fennel seeds into a fine paste using little water.

Chop the onions and mint leaves finely.
In a pressure cooker, heat oil and ghee. Add the sliced onions and mint leaves.
When onions turn brown, add the grind paste to this and saute in a low flame till the raw smell goes off.

Add the tomato puree.
Add chilli powder, turmeric powder and salt. Saute for few minutes in a medium low flame till the raw smell goes off and the oil oozes out on sides.
Add the green peas. If u don’t get get green peas you can skip it else u can add Butter beans too.

Mix well and add the coconut milk. I added the sTore bought one.If making at home add the first milk. You can dilute the first milk little by adding 1/4 water water to 1/2 cup thick coconut milk.
Add the rice now.
Close the lid of the cooker and keep the flame to medium.
When it gives one whistle, keep the flame low and let this be like this for 10 minutes.
Switch off the flame after 10 minutes.

Fluff it with a fork once the pressure is released. Serve hot with any raita.
We had with Potato fry, onion raita and i served Curd Rice and Fruit custard.

Note:

If using basmati rice, reduce the water to 1/2 cup.
do not skip mint leaves and coconut milk.
While grinding the masala you can saute the shallots in oil and grind, which will enhance the taste.
you can add a tsp of cashew nuts while grinding.
Bay leaves can be added while adding onions.

Technorati Tags: Tomato biryani,thakkali biryani,tomato biryani recipe,biryani with coocnut milk,how to make perfect tomato biryani

VENDAYAKEERAI SAMBAR| METHI LEAVES SAMBAR

2013-04-16T11:11:00.000+08:00

Vendayakeerai | Methi leaves , i generally add in pulaos and theplas, but for the first time i made sambar with vendayakeerai. It turned pretty well, and i personally loved it very much. In my in laws place though they used to make it regular , i somehow like the keerai kootu without tamarind. When i saw a bunch of fresh Methi leaves in the market i grabbed bunches and made many dishes with methi including the Methi pulao and Methi thepla. So today let me share the recipe of how to make Vendayakeerai Sambar. This is a no onion no garlic recipe.

INGREDIENTS: {SERVES 3}

METHI LEAVES \| VENGAYA KEERAI	1 CUP(loosely packed)
SAMBAR POWDER	2 TSP
TOMATO	1 (SMALL)
TURMERIC POWDER	1/4 TSP
TAMARIND EXTRACT	1CUP
SALT	AS NEEDED
TOOR DAL	1/2 CUP
MUSTARD SEEDS	1/4 TSP
RED CHILLI	1
ASAFOETIDA	A PINCH
OIL	1 TSP

METHOD:

Pressure Cook the toor dal with enough water and little turmeric powder.
Heat a pan, add the mustard seeds and red chilli.
Chop the tomatoes finely and add to this and saute it for a while.
Wash and chop the methi leaves and addsaute for a minute.

Add the tamarind water( soak a small gooseberry size of tamarind in hot water and take extract)
When it starts boiling add sambar powder, turmeric powder, asafoetida and salt.
Let this boil in a low flame for 5-7 minutes.
when the raw smell of the sambar powder goes off add the cooked toor dal and mix well.

Let it boil and add water to get the right consistency.
Serve hot with rice and any curry of your choice.

Note:

Adding tomato enhances the flavor and do not skip this.
Do not chop the methi leaves before hand , else it will give a bitter taste.
If you get the Tiny small methi leaves in your place just wash it nicely and cut down the root part and add it to the sambar in the last and cover it with a lid. It will cook in that heat. No need to cut too. My mom makes like this.

Technorati Tags: vendayakeerai sambar,how to make vendayakeerai sambar,home made sambar,how to make sambar

AVAL PAYASAM RECIPE | POHA PAYASAM|TAMIL NEW YEAR RECIPES

2013-04-13T22:54:00.001+08:00

Generally aval payasam is made for Gokulashtami |Krishnajayanthi, but few days back i made for Ugadi and wanted to share the recipe of aval payasam for Tamil New year . Wishing all my readers a very Happy Tamil New Year - இனிய புத்தாண்டு நல்வாழ்த்துக்கள். To View all the Tamil new year recipes click HERE.

AVAL (POHA)	1/4 CUP
MILK	3 CUPS
CONDENSED MILK*	1/4 CUP
GHEE	1/2 TBLSP
CASHEWNUTS	2 TSP
CARDAMOM POWDER	A PINCH

*If adding condensed milk don’t add sugar. Else add4-5 tblsp of sugar.

Method:

Add ghee in a pan and add in the broken cashews, when it turns brown take it out and keep aside.
In the same pan add poha and fry for few minutes tillit turns slightly brown.

Switch off the flame and let it cool. Pulse it once in a mixer (do not over do).
Add it to the pan and add milk. Let it boil for 15 minutes in a medium low flame and add the condensed milk to it at the beginning stage.

Let the milk reduces to 2 cups.
Switch off the flame and add the roasted cashews.

Serve hot or serve chilled.
If adding sugar instead of condensed milk add in the last.

Technorati Tags: tamil new year recipes,aval payasam,aval payasam with sugar,poha kheer,krishnajayanthi recipes,payasam recipes

VEPAMPOO RASAM|TAMIL NEW YEAR RECIPE

2013-04-12T12:17:00.001+08:00

Vepampoo raam (Neem flower rasam)is a must one in the Tamil new year recipe menu. My mom just add ghee roasted vepampoo in the usual tomato rasam but my mil makes a simple vepampoo rasam without any dal. In my in laws place we make Vepampoo rasam once in 2 weeks during weekends. After coming here, i never made as i didn’t find neem flowers here. Few weeks back, Raks shared with me a good amount of vepampoo (dried neem flowers) and i made this vepampoo rasam . So i am sharing the recipe of vepampoo rasam .

The rasam will not taste bitter, but if u bite the neem flowers it will give a slight bitter taste.

INGREDIENTS:

DRIED NEEM FLOWERS	2 TBLSP
THIN TAMARIND EXTACT	1 CUP
GHEE	FEW DROPS
OIL	1/4 TSP
RED CHILLI	5-6
MUSTARD	1/4 TSP
TOOR DAL	1/4 TSP
ASAFOETIDA	A PINCH
TURMERIC POWDER	A PINCH
JAGGERY	A SMALL PIECE
CURRY LEAVES	FEW
SALT	AS NEEDED

METHOD:

In a pan, add ghee and roast the neem flowers. Roast till they become golden colour and be careful not to burn it.
Keep it aside.

In the same pan, add oil mustard seeds and add the red chiili and toor dal.when the dal changes color add the tamarind water , turmeric powder,salt and asafoetida.

Let this boil in a medium flame for few minutes.(7-9 minutes)
Add the jaggery(powdered)
Switch off the flame and add the roasted neem flowers.

Note:

Do not boil the rasam after adding the neem flowers.

Technorati Tags: vepampoo rasam,vepampoo rasm recipe,tamil new year recipes,how to make vemampoo rasam,healthy rasam

MUSHROOM MASALA| MUSHROOM MASALA GRAVY|MUSHROOM RECIPES

2013-04-10T13:41:00.000+08:00

When i recently started cooking mushrooms, i wanted to try out a mushroom masala , after the super hit of the Kadai mushroom at my house. I almost followed the same procedure of my Baby Corn Masala . This kadai mushroom gravy was a super hit again and we all enjoyed with rotis. Last week when i tried this for the first time we had with Jeera rice and it was quite well too. So today let me share the recipe of how to make Mushroom masala gravy.

INGREDIENTS: [ SERVES 3-4]

MUSHROOM	8-10
ONION	2 + 1
TOMATO PUREE	1/4 CUP*
GREEN CHILLI	1-2
BAY LEAF	1
RED CHILLI POWDER	1/4TSP
CORIANDER POWDER	1/4 TSP
CUMIN POWDER	1/4 TSP
GARAM MASALA	A PINCH
TOMATO KETCHUP	1 TBLSP
KASOORI METHI	2 PINCHES
OIL	1 TBLSP

METHOD:

Wash and clean the mushrooms.
Roughly chop the 2 onions and in a pan add oil and add the onions and green chilli.

Saute till it turns brown and allow this to cool.
Grind this into a smooth paste along with red chilli powder, coriander powder, cumin powder, and tomato sauce.

* If using tomatoes grind 2 ripe tomatoes along with this.

In a pan add oil an add the bay leaf ,cumin seeds and chop 1 onion finely and add to this.
Saute till the onions turns pink.
Add the ground onion masala and tomato puree and slat to this.

Let it come boil for 2 minutes. add 1cup of water to this.
Now add the mushrooms and cover it with a lid.

Add kasoori methi, when the mushroom gets cooked. this will take 10 minutes in medium flame.
If you want to add cream you can add or even can add little cream to this .

NOTE:

Ginger garlic paste can be added in the first stage to enhance the flavor.
you can cube half capsicums and saute it in oil and add to the gravy.

Technorati Tags: Mushroom masala,mushroom recipes,how to make mushroom masala,mushroom masala gravy,side dish for roti,Indian vegetarian gravy recipes

AAM KA PAANA | RAW MANGO DRINK | SUMMER DRINKS RECIPES

2013-04-08T12:04:00.001+08:00

Aam Ka Paana is a very new variety of summer cooler, made with raw mango,which i was introduced by one of my relative few years ago. Though i liked the drink very much, i don’t know till date why i didn’t try this at home. Last week when i got a sudden craving for this raw mango drink and to my luck a friend of mine was getting ready to visit the Indian store for vegetable shopping and send me a SMS as what i need from there. Without any second thought i replied her that i wanted 2 raw mangoes. The next day i made this and thoroughly enjoyed the aam ka paana. So i am sharing the recipe of Aam ka paana today.

INGREDIENTS: [SERVES 3-4 GLASSES]

RAW MANGO	1
SUGAR	3-4 TBLSP
CRUSHED PEPPER	1/4 TSP
SALT	A PINCH
CHAAT MASALA	1/4 TSP
CUMIN POWDER	1/8 TSP

METHOD:

Pressure cook the raw mango till 2 whistles.
You can cook it as it is. No need to cut.
Take out the skin and scoop the pulp of the mango.

Strain the excess water and add sugar, salt, chaat masala, jeera powder and crushed pepper to this.
Mix it well. I just pulsed in the mixer for even mixing.

You can freeze this concentrated pulp in the refrigerator and serve it whenever u want.
I put a very small portion in the ice cube tray( 2 cubes) and mixed it with a 3/4 cup of water and had on the next day.
If using on the same day, add 2 tblsp of pulp mixture to a serving glass and add 1 cup of water and add ice cubes.
Mix it well before serving.

Note:

Sugar can be replaced with jaggery too.
The quantity of sugar depends upon the sweetness of the raw mango. If it is too sour add little extra sugar.
You can use semi ripe mango too.
You can add mint leaves before serving.
A dash of lemon juice can also be added while serving

Technorati Tags: aam ka paana,raw mango drink,mango recipes,amm ka paana juice,healthy summer drink,best summer cooler

THAI CUCUMBER AND PINEAPPLE SALAD

2013-04-06T21:28:00.001+08:00

Recently i got a Thai vegetarian cook book from a friend and i saw many interesting Thai recipes in that book and i noted down few interesting recipes which i will post one by one. This Pineapple and cucumber salad which i tried 2 days back turned out totally awesome.I can say it is a perfect and refreshing salad and a must try salad at home for this summer.

INGREDIENTS: [SERVES 3-4]

PINEAPPLE (CUBED)	1 CUP
CUCUMBER	1
RED CHILLI FLAKES	TO TASTE
SOYA SAUCE	1/2 TSP
ROASTED PEANUTS	1/4 CUP

I didn’t make any step wise pictures as i was very easy to make and no cooking is involved.

METHOD:

Cube the pineapple and cucumber.( i used the Japanese cucumber)
If using the Indian cucumber, scoop out the seeds if you don’t like and peel off the skin too.
In a wide bowl, combine the pineapple, cucumber and add the red chilli flakes.
Crush the roasted peanuts in a mixer coarsely and add to the salad.
Mix well. since the peanuts i used the salted roasted peanuts i didn’t add salt.
Serve immediately. If serving later, add the peanuts before serving.

Technorati Tags: Thai pineapple and cucumber salad,thai vegetarian salad,summer salads recipe,Fresh salads recipes

MASALA POORI | MASALA PURI CHAAT RECIPE

2013-04-04T15:06:00.001+08:00

Masala puri chaat is introduced by my friend who makes this often for her daughter. the day when she told about this masala puri chaat i wanted to try it out and she forwarded the recipe which she noted down in her mobile through an sms. I tried this on the very next day when Nags and Raks visited my place i made this, in fact i took a chance and tried for the first time. It came out very well and we all enjoyed it along with Khaman Dhokla. So as promised in my Home made pani puri post, i am sharing the recipe of masala puri chaat recipe.

Actually the amount of chutneys we use in this recipe purely depends upon your taste.

INGREDIENTS: SERVES 4-5.

DRIED GREEN PEAS	1 CUP
SWEET CHUTNEY	2 TBLSP
GREEN CHUTNEY	1 TBLSP
GREEN CHILLI	2-3
RED CHILLI POWDER	1/2 TSP
CUMIN POWDER	1/4 TSP
CHAAT MASALA	1/2 TSP
SALT	AS NEEDED
CORIANDER LEAVES	1/4 CUP
ONION	1
TOMATO	1
SEV	TO GARNISH

METHOD:

Soak the dry green peas for 8 hours or over night. Pressure cook this by adding little salt till 3 whistles.

Take out 1/4 cup of cooked peas and grind the rest of the peas into a smooth paste along with coriander leaves and green chilli.

In a pan add oil and add the ground green peas puree to this and saute in a low flame for a few minutes.
Add little water to this and add the red chilli powder, cumin powder, coriander powder , chaat masala and little salt.

Mix this well and let it come to nice boil . This will take 2-3 minutes. Switch off the flame.

Now let us arrange the masala puri chaat for serving.
Break the pani puris and put it on a bowl or plate.

Add the green peas masala puree to this. Add 3-4 tblsp of this masala.

Add 1-2 tsp of the green peas which we reserved after cooking the green peas.

Add the sweet chutney and green chutney .

Add the finely chopped onions and tomatoes.

Garnish with Sev and coriander leaves.

Note:

If you don’t have puris at home you can try with Papadis.
The original recipe which my friend told includes the addition of yogurt, but i didn’t add.
If adding yogurt,add a tblsp after adding the cooked whole green peas.

Technorati Tags: masala puri recipe,bangalore iyengar bakery style masala puri,masala puri chaat recipe,Indian chaat recipes,Chaat recipes

HOW TO MAKE PANI POORI PURI | PURI RECIPE

2013-04-03T14:07:00.001+08:00

Pani poori , puris is the one which i was thinking to post for a long time. When i made masala poorislast week, i used the store bought puris , as i was running out of time and added to that kiddos were at home as they have holidays. Today finally the school reopened after 2 weeks break and i tried out this cute little puris and they turned out super perfect.

INGREDIENTS: [MAKES 35- 40 PURIS]

SEMOLINA \| RAVA \|SOOJI	1/2 CUP
ALL PURPOSE FLOUR \|MAIDA	2 TBLSP
WATER	3- 4 TBLSP
SALT	AS NEEDED
BAKING SODA	A PINCH
OIL	FOR DEEP FRYING

METHOD:

In a wide bowl, add sooji, maida, baking soda, salt and mix together.
Add water little by little to make a stiff dough.

Cover and keep it aside for 15 minutes.
Take a small lemon sized dough and thinly roll into rotis applying oil on the rolling pin and the counter top(if you are rolling on the counter top, else on the surface where you are rolling)
Cut this into small rounds with the help of a cookie cutter or a small lid.

Heat the oil for deep frying and put the small round discs into this and deep fry them on both sides.
the oil should be hot, else pooris will not puff.
Do not over load the frying pan.
Take out from the oil and drain it on the kitchen towel.

Store it airtight containers.

Notes:

While frying always ensure that the oil is very hot.
You can add plain soda water instead of water for kneading the dough, which will give more crispier pooris. My pooris were crispier too.

Stay tuned for the interesting MASALA POORI recipe coming soon.

Technorati Tags: how to make pani poori,puri,poori recipe,crispy pani pooris recipe,Indian chaat recipes

KARUVEPILLAI THOKKU | CURRY LEAVES THOKKU

2013-04-01T19:38:00.001+08:00

Few days back one of my friend made this karuvepillai thokku and when she visited me on the same day she packed me some karuvepillai thokku and it tasted awesome with plain rice and with Curd Rice too. As usual i noted down the recipe from and tried it on the very next day and it turned out like the same thokku which she has given me. So lets us learn today how to make karuvepillai Thokku.

INGREDIENTS: [ YIELDS 1 AND 1/2 CUP]

CURRY LEAVES	2 CUPS (LOOSELY PACKED)
CHANNA DAL	4 TBLSP
CORIANDER SEEDS	4 TBLSP
RED CHILLI	8-9
ASAFOETIDA	1/4 TSP
SALT	AS NEEDED
TURMERIC POWDER	1/4 TSP
TAMARIND EXTRACT	1/2 CUP
JAGGERY	A SMALL PIECE
SESAME OIL	1/4 CUP

METHOD:

Wash the curry leaves and pat dry them.
In a pan,add channa dal, coriander seeds , red chilli and the curry leaves and roast this till the dal turns brown. roast in a medium low flame without burning it.

Switch off the flame and add asafoetida and salt.
allow this to cool. Make this into fine powder in a mixer.
Take thick extract of tamarind water by soaking a small gooseberry size tamarind in hot water.

In a pan add oil and add the tamarind water and add the ground curry leaves powder to this.
Add salt,tamarind water and jaggery.
Keep the flame low and let this comes to a thokku consistency.(semi thick)
Stir it in between.

This can be stored in the refrigerator for 10 days. always use clean spoon dry spoon.
this tastes well with rotis too.

Technorati Tags: karuvepillai thokku,curry leaves thokku,how to make karuvepillai thokku,thokku recipes

ORANGE BARLEY WATER | SUMMER DRINKS RECIPE

2013-03-29T14:46:00.001+08:00

Barley water is a very healthy drink and it a best summer cooler too. Click here to read more health benefits of barley. Few days back when Varsha was complaining of bad stomach ache due to heat i bought her tender coconut and suddenly remembered of Barley water which my mom used to give me when i was pregnant and it is best summer cooler too.Those time i have the blood pressure at a little higher level and my mom used to give barley water every day morning 1 cup at frequent intervals. It will be little horrible for me to drink the plain barley water and later she used to add Sweet lime juice but without sugar or some times less sugar. After delivery, i totally forgot about this and suddenly remebered few days back. I made this the along with fresh orange juice and added few Dried winter melonwhile cooking the barley instead of sugar. You can replace with sugar too but add little less sugar as we normally add for other juices.

Try out this easy and very healthy Orange barley juice and stay hydrated this summer and be away from the aerated drinks available in the market.

INGREDIENTS:

BARLEY	1/4 CUP
DRIED WINTER MELON	4-5 STICKS (OPTIONAL)
FRESH ORANGE JUICE	1/2 CUP- 1 CUP
WATER	5-6 CUPS
SUGAR	AS NEEDED

METHOD:

Wash the barley and cook in a wide saucepan with 5-6 cups of water till the barley becomes soft and cooked nicely.

If adding dried winter melon add it while cooking the barley. this took 10 to 12 minutes.

allow this to cool, discard the winter melon sticks and the barley. Take out the water and add the freshly made orange juice to this.
Mix well and refrigerate this for an hour and enjoy it cool. You can add orange segments to the juice while serving.

NOTE:

You can replace Orange with lemon, water melon , cantaloupe and strawberry too.
You can add butter milk to this and salt to this to have an savoury version of barley water

Technorati Tags: barley water,barley water recipe,orange barley water,orange barley juice,healthy summer drink,summer drinks recipe

KALYANA RASAM |IYENGAR KALYANA RASAM

2013-03-27T16:45:00.001+08:00

RASAM WITHOUT TAMARIND

Kalyana rasam i recently learnt this from a friend of mine, and i was quite impressed by the taste and asked her for the recipe of this kalyana rasam. She gave me the recipe and when i asked her how you name this rasam, she told they call it as Iyengar rasam . When i was thinking how to name this rasam, Raks suggested me name it as Iyengar Kalyana Rasam. This rasam doesn’t include tamarind and Sambar Powder and Rasam Powder too. Now i am making this kalyana rasam almost twice in a week.

INGREDIENTS [SERVES 4-5]

TOMATO	2
TOOR DAL(COOKED)	2 TBLSP
GHEE	1/2 TSP
MUSTARD SEEDS	1/4 TSP
TURMERIC POWER	A PINCH
ASAFOETIDA	A PINCH
CORIANDER LEAVES	FEW
CURRY LEAVES	FEW

TO ROAST AND GRIND:

TOOR DAL	1 TBLSP
WHOLE BLACK PEPPER	1 TSP
RED CHILLI	2
CUMIN SEEDS	1/4 TSP

METHOD:

Grind the tomatoes into a puree and reserve 1/4 portion of the tomatoes before grinding.
Chop the 1/4 th tomatoes finely and keep them aside.

Roast the ingredients under the “TO ROAST AND GRIND” table with 1/4 tsp of ghee.
Add cumin in the last and switch off the flame.
Allow it to cool and grind it into a fine paste by adding little water.

Add this paste to the tomato puree and transfer everything to the vessel in which you are going to make rasam. Add turmeric powder, asafoetida and salt to this.
Allow this to boil in a low flame for 8-10 minutes.
Meanwhile cook the toordal and add 1 to 1 and 1/2 cups of water to the dal and add this to the boiling tomato mixture.
When it comes to a froth switch off the flame and garnish with curry leaves and coriander leaves.

When it is hot add the reserved ,chopped tomatoes to this and temper with mustard seeds.
the tomatoes will get cooked in the hot rasam and will give a very good aromatic flavor.

Note:

You can add 1 tblsp of coconut while grinding .
While roasting the masala add the cumin seed in the last else it will give a bitter taste.

Technorati Tags: kalyana rasam,Tamil brahmin wedding style rasam,iyengar rasam,rasam with fresh ground masala,rasam without tamarind