srikar's kitchen

BACK TO BLOGGING-VERMICELLI KESARI- SEMIYA KESARI

noreply@blogger.com (srikars kitchen) — Wed, 23 Nov 2011 13:39:17 PST

Hi Folks Am back to blog as usual. I Had been blessed with a Baby girl AVNI, who is 10 months old. Will be updating more & more recipes.

Ingredients

Vermicelli- 1 cup
Sugar-2 cups
Cashew nuts-10 ea
Yellow food colour- a pinch
Ghee-5 tbsp

Method

Heat 2 tsp ghee in kadai & roast vermicelli .

Add boiled water & allow to cook with food colour.

Add sugar & keep cooking.

Heat ghee in a another pan & fry cashew nuts.
Add to the vermicelli & allow to cool.

AMMANI SUNDAL- RICE FLOUR SUNDAL

noreply@blogger.com (srikars kitchen) — Wed, 13 Oct 2010 16:22:04 PDT

Ingredients

Raw rice-1 cup
Mustard seed-1 tsp
Urad dhal-1 tbsp
Splitted channa dhal-1 tbsp
Hing-a pinch
Red chillies-2 -3 ea
Salt- to taste
Curry leaves-1 sprig

Method

Soak the rice for 2-3 hours & grind to a fine paste.
Dry roast urad dhal, channa dhal, red chillies & hing.
Make a powder & keep it aside.
Heat oil in a pan, add 1 cup water,salt & allow to boil.
Add rice paste & cook well until it becomes a dough.
Allow to cool & add the ground powder & mix well.
Make small balls &keep it aside.
Steam the balls like idly.
Heat oil in a pan, add mustard seed, curry leaves & allow to temper.
Add steamed rice balls & mix well.

PACHAI PATTANI SUNDAL-GREEN PEAS SUNDAL

noreply@blogger.com (srikars kitchen) — Tue, 12 Oct 2010 14:08:43 PDT

Ingredients

Green peas-2 cups

Green chillies-2 ea
Ginger-1 tsp
Curry Leaves-1 sprig
Mustard seed-1 tsp

Urad dhal-2 tspGrated coconut-1/4 cup

Method

Soak the Green peas 4-6 hours & pressure cook with salt until three whistle & strain it.
If using frozen peas no need to soak or boil.
Heat oil in a pan, add mustard seed,urad dhal, g.chillies,ginger,curry leaves & saute few seconds.
Add boiled green peas, grated coconut & mix well.

SWEET CORN SUNDAL

noreply@blogger.com (srikars kitchen) — Mon, 11 Oct 2010 12:11:52 PDT

Ingredients

Sweet Corn-2 cups
Green chillies-2 ea
Ginger-1 tsp
Curry Leaves-1 sprig
Mustard seed-1 tsp
Grated coconut-1/4 cup

Method
Soak the corn min 4-6 hours & pressure cook with salt until one whistle & strain it.
If using frozen corn no need to soak or boil.
Heat oil in a pan, add mustard seed, g.chillies,ginger,curry leaves & saute few seconds.
Add boiled corn, grated coconut & mix well.

KADALAI SUNDAL- PEANUT SUNDAL

noreply@blogger.com (srikars kitchen) — Sun, 10 Oct 2010 15:28:11 PDT

Ingredients
Peanut-1 cup(Raw)
Oil-1 tsp
Mustard seed-1 tsp
Red chillies-1 ea
Grated coconut-2 tbsp

Method
Pressure cook the peanut with salt upto 1 whistle & strain it.
Heat oil in a pan, add mustard seed,red chillies & boiled peanut.
Add grated coconut & Mix well.

CHANNA DHAL SUNDAL- KADALAI PARUPPU SUNDAL

noreply@blogger.com (srikars kitchen) — Sat, 09 Oct 2010 16:10:14 PDT

Ingredients

Splitted Channa dhal- 1 cup
Mustard seed-1 tsp
Red chillies-2 ea
Curry leaves-1 tbsp
Grated coconut-1/4 cup
Salt- to taste

Method

Soak channa dhal for 30 min.
Heat oil in a pan, temper with mustard seeds, curry leaves & red chillies.
Add in the soaked channa dhal & add a bit a water & allow to cook.
Finish with grated coconut & season.

HAPPY NAVRATHIRI- PAYATHAM PARUPPU SUNDAL-VELLA PAYASAM- MILAGU JERAGA SADHAM

noreply@blogger.com (srikars kitchen) — Fri, 08 Oct 2010 17:23:04 PDT

HAPPY NAVRATHIRI TO ALL !!!!!

PAYATHAMPARUPPU SUNDAL-PASIPARUPPU SUNDAL

INGREDIENTS

splitted green gram dhal - 1 cup
Red chillies - 2 ea
Grated ginger - 1/2 tsp
Mustard seeds - 1/2 tsp
curry leaves - 1 tbsp
Hing - a pinch
Oil - 1 tbsp
Coconut - 2 tbsp(grated)

Method:

Soak the green gram dhal for 30 min.
Heat oil in a pan. Temper with red chillies, mustard seeds, curry leaves & ginger.
Add in the soaked & sprinke little water & cook for a while.
Once the Dhal is cooked ,season it & finish with grated coconut.

VELLA PAYASAM

INGREDIENTS

Cooked rice - 1 cup
Jaggery - 1 cup
Milk - 2 cups
Cardamom - 2 ea

Method

Mix milk & cooked rice with cardamom.
Heat the mix & add in the jaggery.
Once the jaggery is mixed serve hot.

MILAGU JEERAGA SADAM- PEPPER JEERA RICE

INGREDIENTS

Cooked rice - 2 cups
whole peppercorns - 1 tsp
Jeera - 1 tbsp
seasoning - 1 tsp
Ghee - 1 tbsp

Method:

Dry roast peppercorn & jeera & blend into a coarse powder.
Add the rice with salt,ghee & the coarse powder.
Serve hot.

MEXICAN SALSA WITH NACHOS

noreply@blogger.com (srikars kitchen) — Sat, 28 Aug 2010 05:42:33 PDT

Ingredients

Green capsicum-1 ea(finely cubed)
Yellow capsicum-1 ea(finely cubed)
Red Capsicum-1ea(finely cubed)
Red onion-1 ea(finely chopped)
Tomato-1 ea(finely chopped)
White pepper Powder-1 tsp
Salt- to taste
Tomato ketchup-2 tbsp
Cilantro-for garnishing
Green chillies-1 ea (finely minced)-Optional
Nachos - 1 packet

Method

Mix all the ingredients gently & serve with nachos or crackers.

Note: Mix all the ingredients only when the party is about to begin.

TOMATO GARLIC CHUTNEY

noreply@blogger.com (srikars kitchen) — Fri, 27 Aug 2010 02:57:24 PDT

Ingredients

Tomatoes-3-4 each
Garlic - one whole pod
Mustard seed-1 tsp
Oil-1 tsp +1 tsp
Urad dhal-1 tbsp
Red chillies-3-4 (acc to taste)

Method

Heat oil in a pan, add urad dhal, red chillies & saute few seconds.
Add garlic ,tomatoes& saute few min.
Allow to cook & grind to a fine paste.
Heat oil in a pan, temper with mustard seed & add to the chutney.
Serve with Idly or Dosa or roti.

SAMOSA CHANNA CHAT

noreply@blogger.com (srikars kitchen) — Sat, 07 Aug 2010 13:43:39 PDT

Ingredients

Samosa - 2 ea(Click here)
chat channa masala - 1 cup(Click here)
tamarind chutney - 2 tbsp(click here)
Mint chutney - 2 tbsp(click here)
Red onions - 1 ea (chopped)
Carrot - 1 ea (grated)
Corainder leaves - 1/2 bunch (chopped)
Seasoning - to taste

Method:

Break down the samosas to small bits.
Add in the chat channa masala.
Mix in the tamarind, mint chutneys & seasoning to taste.
Mix well & garnish with chopped red onion & grated carrot.
Finish with chopped coriander leaves.

CASHEWNUT PAKODAS - MUNTHIRI POKODA

noreply@blogger.com (srikars kitchen) — Sun, 01 Aug 2010 03:38:46 PDT

Ingredients

Gramflour/chickpeas flour-1 cup
Rice flour-1 cup
Cashewnuts-1 1/2 cup
Mint- few sprigs
Red chilli powder-2 tsp
Salt- to taste
Ghee-1 tbsp
Oil- for frying

Method

Mix all ingredients & make a medium dough.
Deep fry in oil & serve hot.

MUSHROOM FRIED RICE

noreply@blogger.com (srikars kitchen) — Tue, 06 Jul 2010 14:39:09 PDT

Ingredients

Mushroom-200gms
Onion-1 ea(finely chopped)
Garlic-1 tsp(chopped)
Ginger-1 tsp(chopped)
Mixed capsicum-1 cup(red,green & yellow)
Carrot-1/4cup
Beans-1/4 cup
Soy sauce-2 tbsp
pepper powder-1 tsp
Salt- to taste
Spring onion-for garnishing
Cilantro-for garnishing
Boiled rice-3 cups
Oil-2 tbsp

Method

Heat oil in a pan, add garlic,ginger,onion & sauté few mins.
Add mushrooms & cook until golden brown.
Add carrot,beans & allow to cook until half done.
Add mixed capsicums,pepper powder & salt.
Add cooked rice,soy sauce & mix well.
Garnish with spring onion & cilantro.

RISSO VERDE - GREEN RICE

noreply@blogger.com (srikars kitchen) — Tue, 29 Jun 2010 16:26:47 PDT

Ingredients
Basmati rice-2 cups (soak for 30 min)
Mint rice-1 cup
Coriander-1/2 cup
Peas-1cup
Ginger-1 tsp
Garlic-3 cloves
Green chilli- 2 ea
Cumin seeds- 1 tsp
Fresh coconut - 1/2 Cup(grated)
Oil - 2 tbsp

Method

Blend in Coconut, mint, coriander, ginger, garlic & green chilli to a fine paste.
Heat oil in a pan temper with cumin seeds & add in the green paste.
Allow it to cook.
Season it well. Add in 4 cups of water to the mix & let it boil.
Add in the soaked rice,peas & cook it well.
Serve hot with raitha.

TOMATO BASIL SAUCE

noreply@blogger.com (srikars kitchen) — Mon, 28 Jun 2010 14:19:55 PDT

Ingredients
Cherry tomato-500gms
Red onion-1 ea
Garlic-2 tsp
Fresh basil-1/2 cup
Dried oregano-2 tsp
Dried basil-2 tsp
Bay leaves-2 ea
Olive oil-5 tbsp
Crushed pepper-1 tsp
Sugar-1 tsp
Salt- to taste
Method

Heat olive oil in a pan, add bay leaves, garlic, onion & sauté few mins.
Add in Dried oregano & basil to flavour.
Add cherry tomatoes & simmer until it gets cooked very well.
Simmer it until all the liquid evaporates & forms to a thick sauce.
Add in salt & sugar to adjust seasoning. Add a nit more olive oil & allow to simmer.
Finish with fresh basil & use for pasta.

VEG SAMOSA

noreply@blogger.com (srikars kitchen) — Sun, 27 Jun 2010 12:04:30 PDT

Ingredients

For Dough:
All purpose powder-2 cups
Salt- a pinch
Rawa-1 tbsp
Butter-2 tbsp

Mix all ingredients with water & make a tough dough & keep it aside.

For Stuffing:

Potato-1cup(cubed)
Cauliflower-1 cup(florets)
Peas-1/2cup
Turmeric powder-1/4tsp
Red chilli powder-2 tsp
Garam masala-2 tsp
Ginger-1/2 tsp(finely chopped)
Oil-2 tbsp
Cumin seed-1 tsp
Method
Heat oil in a pan, add cumin seed,ginger & sauté few seconds.
Add potato,turmeric powder,red chilli powder,garam masala & salt.
Cover the lid & allow to cook until half done.
Add cauliflower,peas & cook well .
keep it aside.

Take the dough , make a round shape & cut in to 2 halves.
Take one make a cone shape, in centre add malasa & fold it in.
Deep fry in hot oil .
Serve with Tamarind chutney or Mint chutney.

KADUGU PODI RICE- MUSTARD POWDER RICE - MUSTARD RICE

noreply@blogger.com (srikars kitchen) — Fri, 25 Jun 2010 07:11:23 PDT

This recipe is great remedy for cold.

Ingredients
Mustard-2 tbsp
Salt-1 tsp
Boiled rice-1cup
Sesame oil-2 tsp

Method

Heat the pan, dry roast mustard seeds until it crackles.
Blend it with salt & keep it aside.
Take a bowl, add boiled rice ,mustard powder , sesame oil & mix well.
Serve with papad.

CHEESE BITES

noreply@blogger.com (srikars kitchen) — Thu, 24 Jun 2010 13:48:28 PDT

Ingredients

Crackers biscuit-30 ea

Cream cheese-100gms

Onion-1/2cup (finely chopped)

Tomato-1/2 cup(finely chopped)

Green Capsicum-1/4 cup(finely chopped)

Yellow capsicum-1/4cup(finely chopped)

Red capsicum-1/4 cup(finely chopped)

Crushed pepper corn-1/4 tsp

Cilantro-1tbsp(finely chopped)

Method

Mix all the ingredients except crackers.

Arrange the crackers & add cheese mix on top.

Serve with hot tea.

IDLY POWDER - IDLY PODI- GARLIC IDLY PODI

noreply@blogger.com (srikars kitchen) — Wed, 23 Jun 2010 17:26:44 PDT

Ingredients
Splitted channa dhal-1/2 cup
Urad dhal- 1/2 cup
Whole red chillies- 10-12 ea (acc to taste)
Methi seed-1 tsp
Black sesame seed-1 tbsp
Garlic -5-6 cloves
Hing- a small piece or 1 tsp
Jaggery- small piece
Tamarind- small piece(raspberry size)
Oil-2 tbsp
Salt- to taste

Method

Heat oil in a pan, dry roast all items one by one until golden roast.
Keep it separate & allow it to cool down.
Mix red chillies,salt ,hing in a blender to grind few seconds, add roasted channa dhal,urad dhal ,sesame seed to grind to a fine coarse powder.

Finally add garlic,jaggery to grind few seconds.

Serve with Idly or Dosa.

ONION SAMOSA

noreply@blogger.com (srikars kitchen) — Wed, 23 Jun 2010 04:16:27 PDT

Ingredients
Onion-3 ea(sliced)
Redchilli powder-2 tsp
Mustard seed-1 tsp
Salt- to taste
Oil-2 tsp + frying
Samosa sheet-20 ea

Method

Heat oil in a pan, add mustard seed, onion & sauté.
Add red chilli powder,salt & mix well & allow to cook.
Take the samosa sheet, add onion mix & fold it in the shape of a triangle.
Deep fry in oil & serve with Tamarind chutney or Mint chat chutney.

I am sending this recipe to priya's healing foods onion.
I am also sending onion pakodas, kunuku to her event.

PIZZA-VEG PIZZA-PANEER PIZZA

noreply@blogger.com (srikars kitchen) — Tue, 22 Jun 2010 15:17:20 PDT

Ingredients
Pizza Base:
Plain flour-2 cups
Fast dry yeast-1 tsp
Salt-1 tsp
Sugar-1tsp
Olive Oil-3 tbsp

Mix the dry yeast in luke warm water & allow to wait 2 mins.
Take a bowl, add rest of the ingredients with dry yeast water & mix well.
Dough should be soft. Apply olive oil & rest it 1-2 hours.

For toppings:
Tomato sauce-1/2 cup
Capsicum-1 cup (sliced)
Onion-1 ea(sliced)
Tomato-1 ea(sliced)
Mushroom-1 cup(slice)
Corn-1/4cup
Cheddar cheese-1/2cup

Method

Preheat the oven 200'C.
Dust the baking tray with flour, apply the pizza dough as base.
Apply tomato sauce on the base & add vegetables.
Add cheddar cheese cook it 10-15 mins in the oven.
Serve hot.

PANEER PIZZA

Ingredients
Paneer- 1cup (grated)
Capsicum-1 /4 cup(sliced)
Onion-1/4cup(sliced)
Cheddar cheese-3tbsp
Cilantro-1/2cup
G.chillies-2 ea(finely chopped)
Pizza Base- 1 ea(medium)
Tomato sauce-1/2cup

Method

Preheat the oven 200'C
Dust the baking traywith flour.
Apply the pizza dough as a base.
Apply tomato sauce on base & top with onion, capsicum,chopped chillies,cilantro & grated paneer.
Add cheddar cheese & cook it 10-15 mins.
Serve Hot.

ALOO PARATHA

noreply@blogger.com (srikars kitchen) — Sat, 19 Jun 2010 03:21:54 PDT

Ingredients

Potato- 250 gms ( boiled & mashed)
Onion- 3 tbsp (finely chopped)
Green chillies-2 ea(finely chopped)
Ginger-1/2 tsp (finely grated)
Red chilli powder-1 tsp
Amchur powder-1 tsp
Salt- to taste

For Dough
Refined Wheat Flour-1 cup
Salt- to taste

Method

Make a tight dough with wheat flour & water & allow to rest.
Mix boiled grated potato,onion,g.chillies,ginger,red chilli powder,salt & amchur powder.

Mix well & make a lemon size ball.
Flatten the dough.

In centre put aloo mixture & again fold it and flatten it again.
Heat tawa,put the stuffed paratha & cook both sides evenly.
Serve hot with veg masala or chutney or Raitha.

MILAGU KUZHAMBU- GARLIC MILAGU KUZHAMBU

noreply@blogger.com (srikars kitchen) — Fri, 18 Jun 2010 04:30:11 PDT

Ingredients

Garlic pods- 30 ea

Mustard seed-2 tsp

Tamarind - small lemon size

Salt- to taste

Sesame oil- 1/2 cup

Asafoetida- 1 tsp

To Roast

whole blackPeppercorns-2 tbsp

Cumin seeds -1 tsp

Coriander seeds-3 tbsp

Splitted channa dhal-2 tsp

Urad dhal-3 tsp

Red chillies-5-7

Methi seeds-2 tsp

Curry leaves-5-6 sprigs

Method

Heat oil in a pan, add all roast items one by one & roast upto golden brown.
Blend in all roasted spices along with tamarind & hing(asafoetida) to a fine paste.

Heat oil in a pan, add mustard seed, garlic sauté few mins.

Add ground paste & allow to cook & keep simmering until all oil comes out.

CREAMY STUFFED MUSHROOM

noreply@blogger.com (srikars kitchen) — Tue, 08 Jun 2010 06:21:21 PDT

Ingredients

Button Mushroom-20 ea
Onion-2 tbsp (finely chopped)
Green capsicum-3 tbsp (finely cubed)
yellow capsicum-3 tbsp
Sweet corn-1 tbsp
Pepper powder-1 tsp
Salt- to taste
Cheddar Cheese-1 cup(grated)
Butter-2 tbsp
Oil-3 tbsp

Method

Trim the mushroom & remove the stalk.
Chop the stalk & keep it aside.
Heat butter in a pan, add mushroom & saute upto golden brown & keep it aside.
Heat oil in a pan, add onion, peppers,chopped stalk,pepper powder,salt &allow to cook & keep it aside.
Arrange the mushroom in tray, stuff the vegetable masala & cheddar cheese.
Roast in hot oven for around 15min until cheese melts.
Serve hot.

CHAT GREEN CHUTNEY

noreply@blogger.com (srikars kitchen) — Sun, 06 Jun 2010 13:57:15 PDT

Ingredients

Mint-1cup
Coriander-1cup
Ginger-1 tsp
Chat masala-1 tsp
Lemon juice-2 tbsp
G.chillies-2 ea

Method

Add Mint,coriander,ginger,g.chillies &blend it together as a fine paste.
Add lemon juice,chat masala & salt.
Serve with chat items.

TAMARIND CHUTNEY

noreply@blogger.com (srikars kitchen) — Sat, 05 Jun 2010 14:08:55 PDT

Ingredients

Tamarind-200gms
Sugar-2 cups
Red chilli powder-1 tsp
Chat masala-3 tsp
Roasted cumin powder-2 tsp
Salt-1 tbsp
Pepper powder-1/2 tsp

Method

Soak the tamarind in hot water & squeeze out 3 cups juice from the pulp.
Add all ingredients & mix well.
Allow to boil for 5 to 10 mins.
Allow it cool & serve with any chat items.
Note:
We can store this chutney for atleast a month in the refrigerator.