Aapam

Just posted the Chicken stew... Now posting the Aapam recipe. I tried various different recipe and this one turned out superb. Some batter stick to the pan. This one came out so well.... Try it out...

 

Ingredients:

Raw rice - 2 Cups
Cooked Rice - 1 Cup
Coconut (grated) - 3/4 Cup
Sugar - 1 tbsp
Instant Yeast - 1/2 tsp
Warm water - 1/4 cup
Salt - 1/2 tsp

How to make :

1. Soak the rice for 3-4 hrs. Grind the soaked rice, cooked rice, coconut together smoothly to a thick batter.

2. To the warm water add the sugar and yeast. The sugar will help the yeast to ferment. Keep it aside for 10 mins.

3. Add this to the batter and leave it for 5-6 hrs for fermentation.

4. Now make hot aapam with this batter and serve it with hot stew...

Chicken Stew

I wanted to have aapam with stew for a long time. Whenever i order in some hotel, either the stew will not be nice or the aapam will not be nice. So i wanted to try at home. And my husband will not have it with veg stew... So i made aapam, veg stew and chicken stew... Now sharing the chicken stew recipe.. Will share the aapam and veg stew little later. The main ingredient in the stew is the coconut milk, coconut oil and the curry leaves.... The flavour of these just bring the mood of God's own country, Kerala....

 

 

Ingredients:

 

Chicken - 500 gms

Onion (sliced) - 1/2 cup

Potato (cut into cubes) - 1/2 cup

Carrot (cut into cubes) - 1/2 cup

Green chilli - 5-6 nos.

Ginger garlic paste - 1/2 tsp

Curry leaves - 3 sprigs

Coconut milk (2nd milk) - 1 1/2 Cup

Coconut milk (1st milk) - 1 Cup

Salt - 3/4 tsp

Pepper powder - 1/2 tsp

Cinnamon - 1 inch bark

Cloves - 3 nos.

Bay leaf - 1 no.

Star anise - 1 no.

Coconut oil - 2 tbsp

 

 

How to make:

 

1. Heat oil in a thick bottom pan, add the cinnamon, cloves, bay leaf, star anise and saute for 30 secs.

 

2. Add the onion, ginger garlic paste slit green chilli and saute for 2-3 mins. Once the onion turns transparent, add 2 sprigs of curry leaves, potato, carrot and saute for 30 secs.

 

3. Add salt, pepper powder according to your taste.  Add the chicken and saute for 2 mins.

 

4. Add the 2nd coconut milk and cover with lid. Let the chicken cook. This will take atleast 15-20 mins.

 

5. Once the chicken is cooked, add the 1st coconut milk, 1 sprig of curry leaves and 1 tsp of coconut oil. Don't let this boil as the coconut milk will curdle. Just keep in simmer for 2-3 mins for the coconut milk to blend well.

 

 

Gajjar ka Halwa (Carrot Halwa)

Yipee..... This is my 50th post and I'm so excited... Thanks to all my friends who have been encouraging me, which push me to do more... .... As a celebration I wanted to post something sweet and delicious. So presenting you the carrot halwa... Its one of the easiest recipe again, not much of strain other than grating the carrot. I used microwave because its takes much lesser time than cooking on gas.

Ingredients:

Carrot (grated) - 2 Cup

Milk - 1 Cup

Sugar - 3/4 Cup

Ghee - 2 tbsp

Cashewnut - 10-15 nos. (broken into small pieces)

Raisins - 15-20 nos.

How to make:

1. In a microwave bowl add the carrot and milk. Put this in microwave for10 mins...

Incase you are cooking on gas, pressure cook the grated carrot with milk in cooker for 20 mins.

2. Now add the sugar, stir well and keep for another 5 mins.

In a thick bottom pan, add the cooked carrot and sugar and cook till the sugar dissolves and is completely absorbed by the carrot.

3. In a small bowl, add 1 tbsp of ghee and cashewnuts and raisins, keep for about 1-1 1/2 mins...

4. Add this to the carrot hawa and the balance ghee. Keep for another 2 mins.

5. Hot hot gajjar ka halwa is ready... Serve it hot with vanilla ice cream.... !

Apple Fritters

Fritters are good for evening snack...  With a very few ingredients, its a quick snack to make if you have some sudden guest at home.... Its such simple one to make, crunchy outside & soft inside... Kids will love this...

Ingredients:

Apple - 1 no.
All purpose flour/Maida - 1/2 cup
Sugar - 1 tsp
Water 1/4 cup
Oil - for frying
Honey - for garnish

How to make:

1. De-seed the apple and  cut into thin slices.

2. Make a thick batter (similar to bajji batter) with flour, sugar and water.

3. Heat oil, dip the apple slices in the batter and fry till the top crust turns crunchy.

4. Arrange the fritters in the serving plate and garnish with honey.
 

Butter Cookies

Long time since I baked something.... So wanted to try cookies and it turned out so good.... Cookies without egg and baking powder.. I used gas oven and baked till the colour changed to golden brown. I never thought making cookies is so easy... Now I'm going to try many more variations in cookies...

 

 

Ingredients:

 

All purpose flour (Maida) - 1 Cup



Sugar - 3/4 Cup (If you like it little salty, lessen the sugar)

Salt - 1/4 tsp

Butter / Margarine - 1/2 Cup

 

 

How to make:

 

1. Mix the flour, salt and sugar well. Melt the butter and add to the flour to make a dough.

 

2. Roll the dough into thick sheet and with help of cookies cutter make your desired shapes.

 

3. Grease the baking tray and place the cookies. Bake at 350 degrees for 8-10 mins.

 

 

 

 

 

 

Rice Kheer

One of the delicious dessert for any festival. Simple to make and taste is just ecstasy... I will share the simple way to make super kheer without any condensed milk, but tastes like heaven.... ;-)

Ingredients:

Basmati Rice - 1 Cup
Milk - 4 Cups
Sugar - 1 Cup
Cardamom powder - 1/2 tsp
Ghee - 1 tbsp
Cashewnut - 2 tbsp
Raisens - 1 tbsp
Water - 1/2 Cup

How to make:

1. Soak the basmati rice in water for 20-30 mins.

2. Crush the rice with your hands and put in pressure cooker. Add the milk, sugar and pressure cook until 1 whistle. After that cook in sim for another 10 mins.

3. In a small pan, heat ghee and add the cashew nut and raisens and fry till becomes golden brown.

4. Once the pressure is released, add the cardamom powder and fried nuts.

5. Serve it hot or cold as you prefer !

Kappa (Tapioca) Kari

Tapioca is very high in starch and not many like it. But trust me, anything which is cooked properly with their style of cooking, I'm sure it will be a hit in every one's kitchen. My mother-in law never use to eat tapioca before. But from the time she tasted my kappa kari, this has become one of her favorite now. When you buy tapioca, this is something u can check for. If you peel the skin little it should be pink in colour inside (only the inner skin and not the tapioca). This will cook faster and be tender as well.

 

Ingredients:

Tapioca - 500 gms
Coconut (grated)- 1/2 cup
Turmeric powder - 1/4 tsp
Salt - 1/2 tsp
Mustard - 1 tsp
Urad dhal - 1 tsp
Asafoedita - 1/2 tsp
Curry leaves - 1 sprig
Red chilli - 2 nos.
Oil - 2 tbsp

 

How to make :

 

1. Peel the skin of tapioca and cut into small cubes.

 

2. In a pan add 2 cups of water, bring to boil and add the tapioca. Add the turmeric powder. Let it cook for 15 mins. If you want to cook in pressure cooker, cook this for 2 whistles.

 

3. Once the tapioca is cooked drain the water, but keep 2 tbsp of this water aside.

 

4. In a thick pan, heat oil, add the mustard and urad dhal. Once the mustard crackles, add red chilli, curry leaves, asafoedita and finally the cooked tapioca.

 

5. Add 2 tbsp of the water kept aside and add salt. This will help to salt to absorb in the tapioca. Cook for 5 mins and add the grated coconut.

Masala Paneer Paratha

From a routine chappathi/ side dish wanted to have something different So made paneer stuffed paratha. It was awesome with pickle and boondhi raita. After this decided that every week we should have some stuffed paratha...

 

Ingredients:

For Stuffing

Grated Paneer - 1 Cup
Onion (Finely chopped) - 1/2 cup
Carrot (grated) - 1/2 cup
Tomato (Finely chopped) - 2 tbsp
Ginger garlic paste - 1/2 tsp
Green Chilli (Finely chopped) - 1 tbsp
Salt - 1/2 tsp
Chilli Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Corriander leaves (chopped) - 2 tbsp
Oil - 1 tbsp

For the dough

Whole wheat flour - 2 cups
Salt - 1/2 tsp
Water - 3/4 cup
Oil - 2 tbsp

 

How to make :

 

1. Heat the oil in a pan and add the onion and ginger garlic paste. Saute for 5 mins.

 

2. Add carrot, tomato, green chilli and saute for 2 mins. Add salt, chilli powder and garam masala.

 

3. Add the grated paneer and corriander leaves and mix well and remove from stove. The stuffing will be like this.

 

How to make the paratha:

 

1. Make a dough with flour, salt and water. Then add oil to make it soft. Knead it for atleast 10-12 mins to get a soft dough. Leave it for 15-20 mins (If you make the dough first and prepare the stuffing, it will be enough).

 

2. Make small dumplings of the stuffing and stuff in the dough and make round paratha.

 

3. Make paratha with 2 tsp of oil/butter/ghee. Cook the paratha for 4 mins (2 mins on each side).

 

4. Serve it hot with pickle and raita.

 

Multi flour Dosa

Need a change from routine dosa what we eat, here is an option. This multi flour dosa is different in taste and very healthy too. Quick and easy to make. I made pudina chutney to serve along with. And i also had the tomato garlic thokku which also goes very well with this dosa. 

Ingredients:

Wheat Flour - 1 Cup
Ragi Flour - 1/2 Cup
Corn Flour - 1 tbsp
Rice Flour - 1 tbsp
Salt - 1/2 tsp
Water - 2 Cups

How to make:

1. Make a batter with all ingredients without any lumps. Leave it for 5 mins.

2. Make crispy dosa and serve it hot with your preferred chutney.

Tomato Garlic Thokku

This is multi purpose thokku which goes very well with Dosa/ Idli / Chappathi or you can even mix with rice.... Takes a little time to cook but worth the time....  If you store it in dry air tight container, it will stay upto a week in room temperature and upto a month while refrigerated.

 

 

 

Ingredients:

Ripe Tomato - 4 nos
Garlic pods - 2 nos (if pod is not available, atleast 20 cloves)
Curry leaves - 2 sprigs
Salt - 1 tsp
Chilli powder - 3 tsp (adjust according to your taste)
Oil - 4-5 tbsp
Mustard - 1 tsp
Fenugreek - 1/2 tsp
Asafoedita - 1/2 tsp

How to make it:

 

1. Chop each tomato into 12-14 pieces. Crush the garlic cloves and keep aside.

 

2. In a thick pan heat oil, add the crushed garlic and saute. After 2 mins add the mustard and fenugreek seeds.

 

3. Once the mustard crackles, add the curry leaves and tomato. After 5 mins, add salt and chilli powder and mix well.

 

4. This has to cook for 20 mins atleast. Keep stirring it occasionally so that it doesn't stick to the pan.

 

5. Just before removing it from stove, add the asafoedita.

Fatafat Sidedish

Here is a quick side dish recipe when you are in hurry or some guest arrived unexpected... This is very simple to make and takes hardly 10 mins. This goes very well Chappathi / Phulka or Puri.

 

Ingredients:

Onion (Finely Chopped) - 1/2 cup
Tomato (Finely Chopped) - 1/2 cup
Green Chilli - 2-3 nos.
Corriander leaves - few
Curry leaves - few
Besan flour - 1 1/2 tbsp
Water - 1 1/2 Cup
Salt - 1/2 tsp
Turmeric Powder - 1 pinch
Oil - 1 tbsp
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Red Chilli - 1 no.

How to make:

 

1. In a pan heat oil, add mustard, jeera. Once it crackles, add the red chilli, curry leaves. Now add the green chilli, onion and saute for 3 mins. Add the tomato and saute for 2 mins.

 

2. Add salt, turmeric powder and saute for 2 mins. Mix the besan flour in water without any lumps and add it to the pan. Let it boil and keep stirring it.

 

3. The gravy will thicken and garnish with corriander leaves.

 

Keerai Kozhambu

Keerai Kozhambu with thakkali (tomato) gotsu is one of my favorite. Of course its very healthy too. Its easy to make and rich in iron, minerals and protein. Since this is little blunt, the tangy tomato gotsu is the super combination for this along with mavadu.

 

Ingredients:

Mulai Keerai (Amaranth Leaves) - 1/2 Bunch
Toor Dhal - 1 Cup
Turmeric Powder - 1/4 tsp
Sambhar Powder - 1 tsp
Salt - 3/4 tsp
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Asafoedita - 1/4 tsp
Oil - 1  tbsp

How to make:

1. Pressure cook the dhal with turmeric powder and keep aside.

2. Clean the keerai and put it in big bowl with water. Even few fine sand particles stuck on the leaves will come off. You can use the tender stem also... Stem has more nutritional values. So don't just throw away.

3. Cook the keerai in a pan with 1/2 cup of water for 10 mins. Add the sambhar powder while cooking so that the raw smell disappears.  Put in mixer grinder and grinder it coarsely.

4. In a pan, add the ground keerai and cooked dhal. Add the salt and let it boil for 3-5 mins.

 

5. In a small pan, do the seasoning with oil, mustard, jeera and asafoedita. Add the seasoning to the Keerai kozhambu.

 

6. Serve it with hot rice and thakkali gotsu.

Malai Methi Chicken

Its been quite a long since i tried something with Chicken. When I made Malai Kofta, was thinking I should do something with malai and chicken. But wanted to give little variation. So I added methi and also used sauteed onion & tomato puree.

Ingredients:

Chicken - 500 gms
Onion (Chopped) - 1/2 Cup
Tomato (Chopped)- 1/2 Cup
Ginger Garlic paste - 1 tsp
Cashewnut - 8-10 nos.
Khus Khus - 1 tsp
Water - 1/2 Cup
Chilli Powder - 1 1/2 tsp
Garam Masala - 3/4 tsp
Salt - 1 tsp
Cream - 1/2 cup
Kasturi Methi - 1 tbsp
Ginger (julienne) - for garnish
Oil - 2 tbsp

How to make:

1. Soak the cashewnut and khus khus in warm water for 1 hr and grind it to paste.

2. In a pan heat 1 tsp of oil and saute the onion till onion it turns golden brown. Add the tomato and saute till the raw flavour disappears. Grind this to puree.

3. In a thick pan, heat 1 tbsp oil and saute the  chicken for 1 min. Add  the onion tomato puree, cashew paste. Stir for 2-3 mins.  Add Chilli powder, salt, garam masala.

 

4. Add 1/2 cup water and leave it in simmer until the chicken is cooked. Stir it occasionally so that the gravy doesn't stick to the pan.

 

5. Once the chicken is cooked, add the cream and crushed kasturi methi. Mix well and remove it from stove.

 

6. Garnish with little cream and ginger. Serve it hot with Roti / Phulka.

Corn Pakoda

I was thinking what to make for evening snacks... When i opened my freezer, saw the Corn kernel which i had bought last week. So decided to make something with corn... Then a thought came as why not a pakoda with corn.... Wanted to make a diff kind of pakoda, so altered the usual pakoda recipe.... And it turned out good... very good infact...

Ingredients:

 

Corn Kernel - 1 Cup

Besan Flour - 2 tbsp

Rice Flour - 1 tbsp

Ginger garlic paste - 1 tsp

Corriander powder - 1 tsp

Green Chilli (Finely chopped) - 1 tsp (adjust as per your taste)

Salt - 1/2 tsp

Corriander leaves (Finely Chopped) - 2 tsbp

Oil - for frying

 

How to make:

 

1. Mix all the ingredients by sprinkling little water. Keep this aside for 15 mins.

.

2. Heat oil in a pan and drop the  mixture like pakodas and fry till golden brown.

 

3. Serve it hot with tomato ketchup

Malai Kofta

Ever since I started this blog, my friend has been asking me to do Malai Kofta..... Guess now its time to fulfil her wish... I'm making this after a very long time.. Generally Malai Kofta will be little sweetish, so not many like it. But i just love this... In some place atleast the kofta will be spicy.. But the actual malai kofta will not be spicy infact even that will be slightly sweet as Paneer, cashew, raisins are used. I will share my version of Malai Kofta now with you...

Ingredients:

For Kofta

Potato (Boiled & mashed) - 1/2 Cup
Paneer (Grated) - 1/2 Cup
Onion (Finely Chopped) - 2 tbsp
Cashewnut (Soaked for 1 hr) - 5-6 nos.
Raisins - 8-10 nos.
Salt - 1/4 tsp
Sugar - 1/2 tsp
Corn flour - 1 tsp
Water - 2 tbsp
Bread Crumbs - 3 tbsp
Oil - for frying


For Gravy

Onion Puree (Boiled and pureed) - 3/4 Cup
Onion (finely chopped) - 2 tbsp
Tomato Puree - 1 Cup
Ginger garlic paste - 1 tsp
Cashewnut (Soaked for 1 hr) - 10 nos.
Almond (Soaked for 1 hr) - 6-8 nos.
Paneer (Grated) - 2 tbsp
Chilli Powder - 1 tsp
Salt - 1 tsp
Garam Masala - 3/4 tsp
Cumin powder - 1/2 tsp
Cream - 1/2 cup
Corriander leaves - for Garnish
Oil - 1 tbsp
Ghee - 1tbsp

How to make:

First lets make the koftas......

1. Blend the mashed potato, grated paneer, salt, cashewnut (chopped finely - since its soaked it will be easy to chop), raisins, onion and sugar together. Don't add any water.
(Incase you dont want your kofta to be sweetish and want it little spicy, then remove sugar & raisins and add little chilli powder and garam masala to it. Adjust salt accordingly. You can add carrot, beans also)

2. Make kofta of your desired shape (round balls or oval shaped dumplings, etc)

3. Add the corn flour and water in a bowl. Dip the kofta's in this and roll it over bread crumbs. Freeze this for 15-20 mins.

4. Heat oil for frying, while the oil is in medium heat, fry the kofta's and take it in tissue paper to remove excess oil.

Now its gravy time.......

1. In a thick pan, heat the oil and ghee. Add the onion and ginger garlic paste. Saute for 2-3 mins. Add tomato puree and onion puree. Let it cook for 3 mins.

2. Make a paste of soaked cashewnuts and almonds. Add this paste to the pan.

3. Add the chilli powder, salt, garam masala and cumin powder at this stage. Let this cook till the raw smell disapears.

4. The gravy is almost ready now... Add the cream & grated paneer and blend well. In the serving bowl, place the kofta's and pour the gravy on top of it.

5. Garnish it with cream, paneer and corriander leaves.

Tangy Macaroni

I wanted to try something different rather than what we cook daily... So thought why not macaroni ? I like pasta with white alfredo sauce which tastes little blunt. But my hubby doesn't like white base. He likes something tangy and spicy... Hence i decided to make with tomato base. For me i made the veggie macaroni and for him i added shredded boiled chicken.... It did turn out tasty and he liked it so much. So here it goes...

 

 

 

 

Ingredients:

 

Macaroni - 100 gms

Onion (Finely chopped) - 1/2 cup

Tomato (Blanched and finely chopped) - 3/4 cup

Capsicum (Julienne) - 2 tbsp

Garlic (Finely Chopped) - 1 tbsp

Cheddar cheese (grated) - 2 tbsp

Salt - 1/4 tsp

Tabasco Sauce  - 2 tbsp

Oil - 1 tbsp ( I used olive oil)

 

* Blanching tomato - Just slit the tomato with  a knife at the bottom of the tomato and put it in boiling water for 1 min. Take it and run it under cold water. This way the skin of the tomato can be peeled off.

 

How to make:

 

1. Cook the macaroni in boiling water with 1 tsp of salt for 7-8 mins.

 

2. In a pan, heat oil and add the onion. Once the onion turns transparent, add the garlic and saute for 2 mins.

 

3. Add the chopped tomato, salt and Tabasco sauce. Sprinkle little water and saute for 2-3 mins. This will be in saucy consistency.

 

4. Now in a microwave bowl add the cooked macaroni, sauteed masala, capsicum and cheese. Mix well.

 

5. Microwave this at 70 % for 3 mins. the cheese will melt and blend well.

 

6. Serve it hot by sprinkling few grated cheese on top and with toasted bread....

 

P.S. You can add boiled shredded chicken during the microwave stage incase you want to make it a non veg macaroni...!!

 



Veg Pulav

 Like Biryani, Pulav also taste different each person makes it their own style. What is that i do to make it different ? I add Coconut milk which give a superb flavour and rich taste. Whenever i invite some special loved ones home for first time, i make this for lunch or dinner. The aroma just spreads all over the house and it feels so good :-).... You may feel that I'm exaggerating the feel... But try this and you will also feel the same...

 

Ingredients:

Basmati Rice - 2 Cup
Onion (Sliced) - 1/2 Cup
Carrot, Beans, Green Peas - 1 Cup
Ginger garlic paste - 1 tbsp
Mint Leaves / Pudina - 2 tbsp
Corriander Leaves - 2 tbsp
Green Chilli - 2 nos. (slit)
Bay leaf - 2 nos.
Cloves - 2-3 nos.
Cinnamon - 1 inch bark
Cardamom - 2 nos.
Salt - 1 tsp
Garam Masala Powder - 1/2 tsp (Optional)
Coconut Milk (Thick) - 1 Cup
Water - 3 Cups
Oil - 2 tbsp
Ghee - 2 tbsp

How to make:

1. Wash and soak the rice for 15-20 mins in 2 cups of water.

 

2. In a deep pan, heat oil & add bay leaves, cloves, cinnamon and cardamom. After 30 secs, add the onion and saute for 2-3 mins.

 

3. Now add the ginger garlic paste, green chilli, mint leaves and corriander leaves. Saute till the onion turns transparent.

 

4.  Now add the cut veggies, salt and garam masala. Add the ghee now and saute for 5 mins.

 

5. Add the rice and blend well. After a min, add the water which was used for soaking the rice and balance 1 cup of rice.

 

6. Add the coconut milk and stir well and close with lid. Let the rice cook fully. Usually takes about 8-10 mins.

 

7. Serve the hot pulav with raita....

 

P.S I used a thick pan with lid. in case you are using pressure cooker, close the lid and keep it for 2 whistle.

  

Rava Kichadi

Uppma is a very light tiffen to make for morning breakfast or sometimes for dinner as well. Many people don't like uppma, even i don't like uppma much... Although Kichadi is similar to uppma, i don't why i love this Kichadi, especially Kichadi from Saravana Bhavan..... Woooooo, i just love it with their Sambhar and coconut chutney. Many times i have tried making similar Kichadi, but i still don't get the Saravana Bhavan taste.... But nevertheless it comes close to it. Here is my version of Kichadi

 

 

Ingredients:

Rava/Sooji (Roasted) - 200 gms
Onion(Thin slices) - 1/2 cup
Carrot (Finely chopped) - 1/4 cup
Beans (Finely chopped) - 1/4 cup
Green Peas - 2 tbsp
Ginger (Finely chopped) - 1 tsp
Green Chilli (Finely chopped) - as pr your taste
Curry leaves - Few
Salt - 3/4 tsp
Turmeric Powder - 1/4 tsp
Asafoedita - 1/4 tsp
Ghee - 3tbsp
Mustard - 1 tsp
Urad / Channa Dhal - 1 tsp
Water - 2 cups

How to make it:

1. In a pan, heat 1 tbsp of ghee and add mustard & dhal. Once the mustard crackles, add the curry leaves, green chilli. Add onion & ginger and saute for 2 mins.

2. Add the veggies ( carrot,beans, green peas) and saute for 3 mins. Add the Salt, turmeric powder, asafoedita and mix well. Saute for 5 mins. Since the veggies are chopped finely, it will cook by now.

3. Add the water and bring it boil. Now add the rava/sooji slowly and keep stirring. Make sure no lumps are formed...

4. Add the balance 2 tbsp of ghee little by little. Within 2-3 mins the uppma will be ready...

5. Serve it hot with Coconut Chutney... If u have sambhar also, nothing like it... ;-)

 

Chinese Potato (Koorka) Roast

When i went to Lulu to buy my provisions, saw this Chinese potato for the first time... While i was wondering to how it will taste or how to cook, found another Indian lady (Malayali) picking up this veg. So asked on how to cook this. She told me this will taste similar to baby potato, but she told me to pressure cook it and make it like poriyal with coconut. After i pressure cooked it and removed the skin, tasted 1 small piece and it just very similar to potato but little different. So i decided to roast it than to make like poriyal. Trust me, it was absolutely yummy.... In case you happen to see this chinese potato(koorka) in shop, do try this out...

 

The only hassle with this is to remove the skin after pressure cooked. Since its so tiny, takes a longer time. But worth its pain...

Ingredients:

Chinese Potato - 250 gms
Onion (Finely chopped) - 2 nos. medium size
Curry Leaves - few]
Salt - 1/2 tsp
Sambhar Powder - 1 tsp
Turmeric - 1/4 tsp
Asafoedita - 1 pinch
Mustard - 1/2 tsp
Urad Dal - 1 tsp
Oil - 2 tbsp

How to make:

1. Pressure cook the potato and peel off the skin. Pork each potato with a fork or tooth pick in several places.

2. In a thick pan heat oil, add the mustard and urad dal. Once it crackles, add the curry leaves and asafoedita.

3. Add the onion and saute for 2-3 mins. Once the onion turns transparent, add the turmeric powder, salt and sambhar powder. Saute for another 3 mins.

4. Add the peeled Chinese potato and mix well so that the masala gets on the potato. Roast the potato's in sim flame for 10 mins....

Veg Noodles

Many have a misconception that its difficult to make noodles at home... Actually noodles are very easy to make and doesn't take much of time as well... I used spaghetti since i didn't get the Hakka noodles when i made this noodles.

 

 

 

Ingredients:

Hakka Noodles - 2 pkt
Onion (sliced) - 1/2 cup
Cabbage (Julienne*) - 1/2 cup
Carrot (Julienne*) - 1/4 cup
Capsicum (Julienne*) - 1/4 cup
Garlic (Finely chopped) - 1 tbsp
Spring Onion - For garnish
Salt - 1 tsp
Pepper powder - 1 tsp
Soya Sauce - 2 tsp
Vinegar - 2 tsp
Chilli Sauce - 2 tsp
Ajinamotto - 1/4 tsp
Oil - 3 tbsp

*Julienne is cut of veggie in thin strips

 

How to make:

 

1. Cook the noodles in boiling water for 5-8 mins with 1 tsp of oil. Once its cooked cool it so that noodles don't stick with each other.

 

2. In a big pan heat oil, add garlic and saute for 30 sec, now add the onion and saute for 1 min. Now add the cabbage, carrot, capsicum and saute for 1 min.

 

3. Add salt, soya sauce, chilli sauce, ajinamotto, pepper powder, vinegar and toss it 3-4 times...

 

4. Add the noodles and saute for 2 mins... Garnish it with spring onion...

Paneer 65

 

 Who doesn't love Paneer ? A super starter before food...  So here is another starter dish with Paneer.... Enjoi...

 

Ingredients:

Paneer (cut into cubes) - 200 gms
Corn flour - 2 tbsp
Chilli powder - 1/2 tsp
Salt - 1/4 tsp
Ginger garlic paste - 1/2 tsp
Oil - for fry

How to make:

1. Mix all the ingredients together and leave it for 15 mins.

2. Fry the marinated paneer in hot oil till it turns golden brown..

3. Serve it hot with mint chutney or tomato ketchup.

Tomato Onion Chutney

Tomato chutney is a super side dish for Idli or Dosa.... Usually i make tomato chutney in a different way which i will share in a post later. But this one i ground the tomato and onion raw and cooked later. It was different in taste and everyone at home liked it too...

Ingredients:

Tomato - 1/2 cup
Onion - 1/2 cup
Garlic - 2 cloves
Red Chilli - 2 nos.
Salt - 1/2 tsp
Mustard - 1/4 tsp
Urad Dhal - 1/2 tsp
Curry leaves - few
Oil - 1 tbsp

 

How to make:

 

1. Grind the onion, tomato, garlic, red chilli together to a paste.

 

2. Heat oil in a pan, add mustard, urad dhal. Once the mustard crackles add curry leaves and the ground paste.

 

3. Cook this for 8-10 mins till the raw flavour disappears. Serve it with hot Idli or Dosa....

Rava Ladoo

You have very less time and want to make some sweet ? Here is the answer for you to treat some one special with a delicious delight which can be made in no time (hardly takes 10 mins).

 

Ingredients:

 

Rava / Sooji - 1 Cup

Sugar (Powdered) - 1 Cup

Ghee - 1/2 Cup

Cashew nut / Almonds - Few

Cardamom powder - 1/2 tsp

 

 

How to make:

 

1. Heat 2 tsp of ghee in a pan and roast the rava for 2-3 mins. Make sure rava doesn't turn brown... Roast it in simmer.

 

2. Add the powdered sugar and cardamom powder to the sooji.

 

3. Melt the ghee and fry the cashew nut / almonds till turns golden brown and add to the mixture.

 

4. While it is warm itself, make the ladoo's. In case if you are unable to make round balls, sprinkle little warm milk. It will be very easy to make ladoo's now....

 

P.S. In case you like coconut flavour, you can add dry desiccated coconut. The taste will be awesome. But its only optional for people who like coconut taste.

Easy Chicken Curry 2

Last time i had posted easy chicken curry recipe with coconut base. This is also very simple just that ingredients are slightly different(lesser)... But almost similar... Be assured that the taste is definitely different.

 

 

Ingredients

 

Chicken - 500 gms

Onion - 1 Medium size

Tomato - 1 Medium size

Ginger garlic paste - 1 tsp

Red Chilli - 2-3 (as per your taste)

Garam Masala - 1 tsp

Salt - 1 tsp

Curry leaves - few

How to make it:

1. In a mixer add all the ingredients except chicken and curry leaves to make a smooth paste.

2. In a thick pan add a cup of water and ground paste. Drop in the chicken chunks, cover it and cook for 20 mins... Add the curry leaves and simmer for 5 mins.

 

3. Easy chicken curry 2 is ready to serve....

Mysore Bonda

One of the simple snack to enjoy for the evening tea time... Now you might think why is this called Mysore bonda, is it famous in Mysore ? I also dont know the reason, but I can assure you that you will definetely not forget the relishing taste of this bonda...

 

Ingredients

All purpose flour / Maida - 1 Cup
Rice Flour - 1/2 Cup
Butter milk (thick) - 3/4 cup
Green Chilli (finely chopped) - 1 tbsp
Curry leaves - 1 tbsp
Corriander leaves - 1 tbsp
Jeera - 1/2 tsp
Pepper corns - 1 tsp
Salt - 1/2 tsp
Baking Soda - 1/2 tsp
Asafoedita - 1/4 tsp
Oil - For Frying

How to make:

1. Mix all the ingredients to get a thick batter (similar to medu vada batter consistency).

2. Heat oil in a kadai and drop in the batter like bondas. Fry till golden brown.

3. Serve it hot with coconut chutney....

 

Super Simple Dhal Tadka

Dhal Tadka is a simple side dish but an awesome accompaniment for roti or rice...  In North Indian houses dhal will be everyday mandatory item along with chappathi there.... Many people make in different way and i will share my way of making it which is very simple... Believe me... That's why i have named it super simple Dhal Tadka...

 

 

 

Ingredients

 

Moong Dhal - 1 Cup

Water - 3 Cups

Onion (Sliced) - 1/2 Cup

Tomato (Chopped) - 1/2 Cup

Ginger garlic (finely chopped) - 1 tsp

Green Chilli - 2 nos.

Salt - 3/4 tsp

Garam masala - 1/2 tsp

Corriander leaves - Few

Curry Leaves - Few

Kasturi Methi - 1 tsp (Optional)

Mustard - 1 tsp

Jeera - 1 tsp

Oil - 1 tbsp

 

 

How to make:

 

1. In a pressure cooker, add the first 6 ingredients and cook it for 20 mins (3 whistle).

 

2. In a pan, heat oil and add mustard and jeera. Once it crackles, add the curry leaves and pressure cooked dhal to it.

 

3. Add salt, garam masala and allow it to boil for 2-3 mins. Sprinkle corriander leaves and kasturi methi.

 

4. Super simple Dhal tadka is ready to serve now...!!

 

 

 

 

 

 

 



Cauliflower Masala

This mouth watering side dish goes very well with hot phulka's or roti's.... Of course with rice (Basmati) or Jeera rice also it will be good... Not tough to make too....

 

Ingredients:

Cauliflower - 1 cup
Onion (Finely chopped) - 1/2 cup
Tomato (Finely chopped) - 1/2 cup
Ginger garlic paste - 1/2 tsp
Salt - 1/2 tsp
Chilli Powder - 1/2 tsp
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Kasturi Methi - 1 tsp
Jeera - 1/2 tsp
Oil - 2 tbsp

How to make it:

 

1. In a kadai, heat oil and add the jeera. Once it crackles add the onion and saute for 2-3 mins. Add the ginger garlic paste and saute till the onion turns golden brown.

 

2. Now add the tomato and saute for 3 mins.... Now add the salt, chilli powder, garam masala, corriander powder and turmeric.

 

3. Add the cauliflower and mix well. Add 1/2 cup of water and cover the kadai. Let it cook for 10 mins.

 

4. Cauliflower would have cooked completely by now.  Add the kasturi methi by crushing in between your palms.

 

5. You can garnish with chopped corriander leaves and serve it hot with phulkas.....

Mysorepak - Made Simple

Diwali is coming up next week.... So thought this recipe might be of help to you..... My mom use to make this mysorepak... Easy to make also... I tried for first time and the result is awesome...

Ingredients

Besan Flour - 1 Cup
Sugar - 1 Cup
Ghee - 1 Cup
Water - 1/2 Cup

 

How to make:

 

1. In a pan, add 1 tbsp of ghee and roast the besan flour in sim flame for 8-10 mins... The raw flavour has to go.... Make sure its in sim only, otherwise the flour will turn brown..... Sieve this flour so that no lumps are there.

 

2. Now add 60 % of the ghee to this flour and make a nice smooth batter.

 

3. In a thick pan (preferably non stick), add the sugar and water and bring it to 1 string consistency.

 

4. Once the sugar syrup reaches 1 string consistency add the ghee-batter mixture to it. Keep stirring it so that it doesn't stick to the pan.

 

5. Add the balance ghee little by little. Once the mixture comes without sticking to pan (usually takes about 8-10 mins), remove it to greased tray and using knife cut into pieces while its little hot. Once it cools completely u can' cut it. 

Pani Puri - Puri/Masala/Pani

Who doesn't love Pani puri or Gol gappa... One of the street snack which most of just love to grab and gulp... now I will share the recipe of how to make the puri / pani and the masala.. To make everything it takes almost an hour.....

 

Puri

Ingredients:

Rava / Sooji - 1 Cup
Warm Water - 50 ml
Maida - 2 tsp
Salt - 1/4 tsp
Oil - 2 tsp for the dough
Oil- for frying the puri

How to make:

1. In a bowl add sooji, salt and mix well. Sprinkle some warm water, so that the sooji is wet. Leave it for 2-3 mins. Knead this for 1-2 mins

2. Now sprinkle maida on this  and keep kneading the dough stiff. Knead it for atleast 5-7 mins.

3. Add 2 tsp oil and knead for another 2-3 mins.... close and keep aside for 30 mins.

4. Take a flat steel plate and on the backside grease it with oil and roll the dough (roll it thin) with rolling pin. Using a cutter (round cap with 2 inch diameter), cut the puri's and fry in medium heat oil.

Masala

Ingredients:

Boiled Potato - 1 no.
Channa or sprouts - 1/4 cup (in case of channa, it has to be soaked and boiled)
Corriander leaves - 1 tbsp (Finely Chopped)
Salt - 1/2 tsp
Chat Masala - 1/2 tsp
Chilli Powder - 1/2 tsp

How to make:

1. Mash the potato and add all the other ingredients and mix well. If you like, you can add finely chopped onion as well......

Pani

Ingredients:

Tamarind water - 1/2 cup
Corriander leaves - 2 tbsp
Mint Leaves - 1 tbsp
Green chilli - 1 no.
Jaggery - 1 tsp
Chat Masala - 1/2 tsp
Salt - 1/2 tsp
Black Salt - 1 tsp ( in case you don't have black salt, add 1/2 tsp citric acid)
Water - 1 cup (Cold Water)

How to make:

1. In a mixer, grind corriander leaves, mint leaves and green chilli.

2. In a big bowl add all the ingredients and ground green chutney and mix well.

Paneer Cutlet

Again one of my favorite... You might think what this girl keeps saying most of the things as her favorite... I'm just posting most my favorites..... This is a cutlet made without potato, but no compromise on taste...  Try this absolutely mouth watering paneer cutlet and i bet you would make it very often after that...

 

Ingrdients:

Paneer (grated) - 1 cup
Onion (finely chopped) - 1/2 cup
Tomato (finely chopped) - 1/4 cup
Corriander leaves (finely chopped) -2 tbsp
Curry Leaves (finely chopped) - 2 tbsp
Green Chilli (finely chopped) - 2 tsp
Ginger garlic paste - 1/2 tsp
Chilli powder - 1/2 tsp
Salt - 3/4 tsp
Corn flour - 3 tbsp
Water 50 ml
Bread Crumbs - 100 gms
Oil - for frying

How to make:

1. Mix the first 9 ingredients nicely. Add 2 tbsp of corn flour and sprinkle little water to make it like stiff dough.

 

2. Roll the cutlets to your desired shapes. Mix 50 ml water with 1 tbsp of corn flour.

 

3. Now dip the corn flour water mix and roll it over the bread crumbs.

 

4. Fry these in medium heat oil for 6-8 mins till it turns golden brown...

Bhindi Masala

Bhindi masala... I made this after a very long time.. almost after 3-4 years... Nevertheless it was worth making again... So delicious with hot phulka....

 

Ingredients:

Bhindi - 250 gms (Cut into 1 inch size)
Onion sliced - 1/2 cup
Tomato finely chopped - 1 medium size
Ginger garlic paste - 1/2 tsp
Garam masala - 1 tsp
Corriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Chilli Powder - 1 tsp
Salt - 3/4 tsp
Cream - 1/2 cup
Oil - 2 tbsp

How to make it :

 

1.  In a pan heat oil, add onion and ginger garlic paste. Saute for 5 mins till onion turns translucent.

 

2. Add the tomato and saute for 5 mins... now add the garam masala, corriander powder, cumin powder, chilli powder, salt and stir well.

 

3. Add the Bhindi. Let the bhindi cook completely.

 

4. Add the cream in the last and blend well and remove it from the pan...

 

5. Serve it with hot phulka / chappathi...

Mullu Murukku

Snacks are very nice to much during tea time... These murukku's are good to at any time of the day ! Very simple to make murukku.... Just bcos its got sharp thorn like edges on the sides, it called mullu (thorn) murukku....

 

Ingredients:

 

Rice Flour - 250 gms

Urad dal Flour - 1 tbsp

Salt - 1/2 tsp

Chilli powder - 1 tsp

Asafoetida - 1/4 tsp

Butter - 50 gms

Water - little as required

Oil - for frying

 

 

How to make:

 

1. Mix the dry ingredients well. Add the butter and knead well.

 

2. Sprinkle water little by little to make it a stiff dough.

 

3. Put the dough in the murukku kozhal, you can use the star mould.

 

4. When the oil is hot for frying, just press the kozhal, so that required quantity of murruku falls into the frying pan. Fry it till golden brown and enjoy...!

Easy Chicken Curry

 

This is such a simple dish to make... Just tried in my own style and turned out to be good.... Don't know what to name it... Since it was so easy to cook, I'm naming it as easy chicken curry... And there is one more special thing in this dish, that is, there is no usage of oil at all... So people on diet can also try this...!!! What are you waiting for ?? try it....

 

 

 

 

Ingredients:

Chicken - 750 gms
Onion - 1 Medium size
Tomato - 1 Medium size
Coconut - 2-3 tbsp
Corriander seeds (Roasted Dhaniya) - 1 tbsp
Ginger garlic paste - 1 tsp
Red Chilli - 2-3 (as per your taste)
Garam Masala - 1 tsp
Salt - 1 tsp
Curry leaves  - few

How to make it:

1. In a mixer add all the ingredients except chicken and curry leaves to make a smooth paste. (if u don't have ginger garlic paste, add the ginger and garlic in the mixer, after all we are grinding to paste..)

 

2. In a thick pan add a cup of water and drop in the chicken chunks... Once the water starts boiling, add the ground paste and the curry leaves.

 

3. Cook this in simmer for 20-25 mins....  Serve it hot with chappthi or rice...

 

Now wasn't that such a easy recipe ???

 

Egg Burji

 My husband loves chappathi and most of the days at night chappthi is the dinner. When i have no mood to cook non veg, i cook egg. Sometimes i make egg gravy (with boiled egg) and sometimes this burji... Non veg cooking takes at least 30 mins to 1 hr... But cooking egg is so easy that even including mise-en-place (keeping everything ready for the cooking)....

 

Ingredients:

Egg - 2 nos
Onion finely chopped - 2 tbsp
Tomato finely chopped - 1 tbsp
Green chilli - as per your taste
Ginger garlic paste - 1/4 tsp
Turmeric - 1 pinch
Salt - 1/2 tsp
Pepper powder - 1/2 tsp
Oil - 1 tbsp

How to make:

 

1. In a bowl beat the egg and add 1/4 tsp of salt and pepper powder.

 

2. In a pan heat oil, add onion, ginger garlic paste and saute for 2 mins. now add the green chilli, turmeric, tomato, balance 1/4 tsp salt. Saute this for 2 mins.

 

3. Now add the beaten egg and stir well for 2-3 mins.... Burji is ready....

Keethu Manga urgai

One of the very simple pickle, but the downside is doesn't last too long....   Mostly we make very little (1 Manga) every time so that it gets over within 2-3 days...  I like it when the manga is still crunchy, sour and juicy... It just takes 2 mins to prepare, provided you have the cut manga ready..

Ingredients:

Cut raw Mango - 1 Cup
Salt - 1/2 tsp
Chilli powder - 3/4 tsp
Oil - 2 tbsp
Mustard - 1/2 tsp
Asafoetida - 2 pinch

How to make:

1. Add salt and chilli powder to the cut mango.

2. In a small pan, heat oil, add mustard. Once the mustard crackles, add asafoedita and add this to the mango.

3. Mix well and serve it curd rice or any rice of your choice...!!!

P.S. If you like sweet tangy taste, you can add little (1/2 tsp) jaggery to it....

Veg Fried Rice

Last week we had a get together and it was pot luck where each ladies made 1 or 2 dish. We went to wakra beach which is quite near by from our house here. I opted to make Fried Rice and Dal Tadka...  Cooking for more people was little difficult as I dont have big utensils to make so... I had 1 big Non stick pan with Lid... and managed to cook... Here now, I will give the recipe to make Fried Rice for 4 people now....

 

Ingredients:

Basmathi Rice - 2 Cups (Soaked for 20-30 mins)
Carrot - 1/2 Cup (Finely chopped)
Beans - 1/2 Cup (Finely Chopped)
Cabbage - 1 Cup (cut into Julienne - thin strips)
Sweet corn - 1/4 cup (optional)
Spring onion - 1/2 cup (Finely chopped)
Finely Chopped Garlic - 2 tsp
Soya Sauce- 2 tsp
Vinegar - 1 tsp
Salt - 1 1/2 tsp
Ajinamotto - 1/2 tsp
Pepper powder - 1 tsp
Oil - 4 tsp

How to make:

1. Cook the rice separately with 4 cups of water and 1/2 tsp salt. Once the rice is cooked, spread it in a big plate and let it cool.

2. In a big pan, add oil and garlic, saute for 20 secs. Now add the carrot, beans, cabbage.  let it cook for 2 mins...

 

3. Add the sweet corn and cook for another 2 mins.. Now add soya sauce, salt, pepper powder, vinegar and ajinamotto. If you like egg, u can add beaten egg at this time.

 

4. Add the cooled rice little by little and fold it... Make sure the rice don't break.. Leave it for 3-4 mins by folding it once in a min..

 

5. Garnish it with chopped spring onion..