December 28, 2009

Crispy bitter gourd (pavakkai fry)


Amma makes pavakkai poriyal frequently in those days by adding little jaggery to reduce the bitter taste. I like to make this kind of variety which taste yum & crispy.

Ingredients :
  1. Bitter gourd - 1 no
  2. Besan - 1 tbsp
  3. Rice flour - 1 1/2 tbsp
  4. Chilly powder - 1 tsp
  5. Turmeric powder - 1/4 tsp
  6. Turmeric paste - 1/4 tsp
  7. Salt to taste
  8. Oil for deep frying

Method :

1. Thinly slice the bitter gourd.

2. Mix all the ingredients together without adding water.

3. Meanwhile, heat the oil in the medium high and deep fry them till crispy.

Serve immediately.

December 21, 2009

Vegetable pulav in coconut milk


Absolute delicious vegetable pulav cooked in the coconut milk & spices. Green chillies add the heat to the dish & that can be adjusted to the individual taste. Rich & creamy pulav are best served with kuruma & onion raita.

Ingredients :
  1. Basmati rice (or raw rice) - 1 cup
  2. Water
  3. Vegetables (carrot, beans, cauliflower, capsicum, peas) - 1/2 cup
  4. Cinnamon stick - 1 no
  5. Cloves - 3 nos
  6. Cardamom - 2 nos
  7. Bay leaf - 1 no
  8. Onion - 1 no (chopped lengthwise)
  9. Green chillies - 3 to 4 no
  10. Garlic - 3 pods
  11. Mint leaves - 1 tbsp
  12. Coconut milk - 1/2 cup
  13. Lime juice - 1 tsp
  14. Oil - 1 tbsp
  15. Ghee - 1 tsp
  16. Salt to taste
  17. Corriander leaves for garnishing

Method :

1. Heat oil in the pan, add cinnamon stick, cloves, bay leaf, cardamon & chopped onions. Saute for 5 mins.

2. Add garlic, mint leaves, green chillies & vegetables. Fry till vegetables are half cooked.

3. Meanwhile fry the rice in ghee & keep aside.

4. Add the fried rice & the remaining ingredients to the vegetable mixture. Cover and cook till done.

Garnish with corriander leaves.


December 17, 2009

Passionfruit cake

My special days always starts with sweets. Today my brother's wife delivered a georgeous baby boy & I wish them all the happiness as a family of three. To make this day more special, I baked this delicious passionfruit cake with soo much of joy. And this is just for you Vidyanth :)

Ingredients :
  1. 50 gms softened butter
  2. 135 gms sugar
  3. 2 eggs
  4. Passionfruit juice - 1 tbsp
  5. Water - 1 tbsp
  6. Plain flour - 1/2 cup
  7. Baking powder - 1 tsp
  8. Cornflour - 1 1/2 tbsp

Method :

1. Preheat the oven to 180 C. Lightly grease and flour the baking pans.

2. Cream the butter and sugar. Beat eggs well, then add passionfruit juice and water.

3. Sift the dry ingredients and add alternately with egg mixture to creamed mixture.

4. Pour into prepared tins and bake for about 15 mins. Turn onto a rack to cool.

Passionfruit cream filling

Ingredients :

  1. Gelatine powder - 1 tbsp
  2. Water - 2 tbsp
  3. Cream - 1 cup
  4. Passion fruit - 5 to 6
  5. Sugar to sweeten

Method :

Dissolve the gelatine powder in water over gentle heat. Whip cream stiffly, then add passionfruit and sugar. Stir in dissoved gelatine.

Join cake with passionfruit cream.


December 14, 2009

Lime Rice


I know my alarm started ringing, but somehow I feel either bored or tired & further extend my sleeping time. What next, hurry burry cooking. Lime rice is my comfort dish which helps me in those days. It taste yum with potato fry & I prefer to have it with pickle and chips. Attractive color, flavoured with nuts and spices makes this dish unique.

Ingredients :
  1. Lime - 1 medium sized
  2. Rice - 1 cup
  3. Oil - 1 tbsp
  4. Channa dal - 1 tsp
  5. Urad dal - 1/2 tsp
  6. Cumin seeds - 1/2 tsp
  7. Curry leaves - 1 tbsp
  8. Green chillies - 3 nos
  9. Mustard seeds - 1 tsp
  10. Minced ginger - 1/2 tsp
  11. A pinch of hing
  12. Peanuts - 1 tbsp
  13. Cashewnuts - 1 tsp
  14. Turmeric powder - 1/2 tsp
  15. Salt to taste
  16. Corriander leaves

Method :

1. Cook the rice & keep aside.

2. Squeeze the lemon juice & keep aside.

3. Heat oil in the pan, add channa dal, urad dal, cumin seeds, a pinch of hing, curry leaves & mustard seeds.

4. Add green chillies, minced ginger, turmeric powder, salt to taste, peanuts & cashewnuts.

5. Finally, add the lemon juice & immediately mix the rice to the mixture. Switch off the flame.

Garnish with corriander leaves.

December 10, 2009

Paruppu kari kuzhambu


Like most of us, I cook non-vegetarian dishes during weekends. But sometimes during festival seasons, it becomes compulsory to cook vegetarian dishes on those days. Best substitute for our weekend menu would be this paruppu kari kuzhambu. Addition of dals makes the dish rich & taste yum :)

Ingredients :
  1. Toor dal - 1/2 cup
  2. Urad dal - 1 tbsp
  3. Greenchilly - 3 nos
  4. Cinnamon stick - 1 no
  5. Cloves - 3 nos
  6. Onion - 1 no
  7. Tomato - 1 no
  8. Chilly powder - 1 tsp
  9. Turmeric powder - 1/4 tsp
  10. Thick tamarind juice - 1 tsp
  11. Coconut paste - 1 tbsp
  12. Oil - 1 tsp plus for frying
  13. Salt to taste
  14. Corriander leaves for garnishing

Directions to cook :

1. Soak the toor dal & urad dal in the water for atleast 1 hr.

2. Grind toordal, urad dal, greenchillies & salt coarsely.

3. Steam the grounded toordal mixture in the pressure cooker.

4. Once steamed, cut them in the cube shape & deep fry them in the oil.

5. Heat oil in the pan, add cinnamon stick, cloves and finely chopped onion.

6. Add tomato, chilly powder, turmeric powder, salt & enough water. Cover & cook for 5 mins.

7. Add tamarind juice, coconut paste & fried paruppu kari. Cook for 4 more mins on medium flame.

Serve warm.

December 8, 2009

Vegetable kuruma


Best way of using all the leftover vegetables & yet another great dish which goes with rotis, dosa, idlies, ghee rice & rice is this spicy & colorful vegetable kuruma.

Ingredients :
  1. Cinnamon stick - 1 no
  2. Cloves - 4 nos
  3. Cardamom - 2 nos
  4. Bay leaf - 1 no
  5. Saunf - 1 tsp
  6. Onion - 1 no
  7. Tomato - 1 no
  8. Green chillies - 2 nos
  9. Vegetables - 1/2 cup (carrot, green peas, potato, capsicum, cauliflower)
  10. Ginger garlic paste - 1 tsp
  11. Coconut paste - 1 tbsp
  12. Lemon juice - 1 tsp
  13. Salt to taste
  14. Oil - 1 tbsp

Method :

1. Heat 1 tsp of oil in the pan, add saunf, onion & saute till golden brown.

2. Add ginger garlic paste, green chillies & chopped tomotoes. Add salt to taste.

3. Once cooked, switch off the flame & allow it cool. Grind them to fine paste.

4. Heat balance oil in the pan, add cinnamon stick, cardamom, cloves & bay leaf.

5. Add the vegetables, grounded paste & enough water. Cover & cook till vegetables are tender.

6. Add coconut paste & finally lemon juice.

Garnish with corriander leaves.


December 6, 2009

Semiya payasam


Today the climate is really cool & I suddenly wish to have some delicious dessert. And that should be simple & easy to make. Semiya payasam with nuts & clove is what I decided to make & it tasted yum :)

Ingredients :
  1. Semiya - 1/4 cup
  2. Milk - 1 cup
  3. Condensed milk - 1 tbsp (optional)
  4. Sugar - 1/4 cup or more
  5. Ghee (or oil) - 1 tbsp
  6. Clove - 1 no
  7. Nuts (Cashewnuts, almonds, pista, raisins) - 2 tbsp
  8. Cardamon powder - 1/8 tsp
  9. Nut meg powder (optional) - a pinch

Method :

1. Heat ghee in a pan, add clove & nuts.

2. Add semiya & roast them till light golden brown in color.

3. Add milk & bring it boil.

4. Once semiya is cooked add sugar.

5. Finally, add cardamom powder, nutmeg powder & condensed milk.


Serve either warm or cold.

December 4, 2009

Strawberry yoghurt icecream


Simple & easy to make. Taste great & kids will just love this :)

Ingredients :
  1. Strawberries - 200 gms
  2. Icing sugar - 60 gms
  3. Plain yoghurt - 250 ml

Method :

1. Mix strawberries and press through a sieve to eliminate the kernels.

2. Add icing sugar and yoghurt, mix.

3. Fill mixture into the icecream maker & freeze as per the instructions given.

Hint :

Use raspberries instead of strawberries.

December 2, 2009

Dum chicken biryani


My special occasions will never complete without spicy & tasty dum chicken biryani. By marinating the chicken with little spices preferably overnight, makes it tender once cooked. This has to be cooked in low flame throughout. Hyderabadi dum chicken biryani will taste great with raita & kuruma.
Ingredients :
  1. Chicken - 1 kg
  2. Basmati rice - 2 cups
  3. Oil - 3 tbsp
  4. Butter - 1 tbsp
  5. Cinnamon stick - 2 nos
  6. Cloves - 6 nos
  7. Bay leaf - 1 no
  8. Star anise - 1 no
  9. Fried onions - 1/4 cup
  10. Onion - 2 nos
  11. Tomatoes - 2 nos
  12. Ginger garlic paste - 1 tbsp
  13. Chilly powder - 3 tsp
  14. Turmeri powder - 1/2 tsp
  15. Corriander powder - 2 tsp
  16. Garam masala - 1 tsp
  17. Salt to taste
  18. Mint leaves - 1/4 cup
  19. Corriander leaves - 1/2 cup
  20. Lemon juice - 1 tsp

Method :

1. Clean and cut the chicken. Marinate the chicken in chilly powder, turmeric powder, fried onions, lime juice & salt to taste.

2. Soak the rice in water for atleast one hour. Keep aside.

3. Heat butter in the heavy bottomed pan, add cinnamon stick, cloves, bay leaf, anise & finely chopped onions. Saute till golden brown & crispy.

4. Add ginger garlic paste, mint leaves, corriander leaves & finely chopped tomatoes. Cook till tomatoes are soft.

5. Add the marinated chicken, corriander leaves, garam masala & salt to taste. Switch off the flame. Cook the chicken 1/4th done.

6. Meanwhile cook the rice 1/4th done.

7. Pour the oil in the heavy bottomed pan. Spread half the quantity of chicken masala (as the first layer )& half the quantity of rice as the second layer. Again spread the balance chicken masala & rice. Sprinkle the corriander leaves.

8. Seal the pan with aluminum foil & with the lid tightly ( making sure no pressure comes out). Cook the biryani for 30 min on low flame.

Serve with raita.

November 30, 2009

Sukka chicken

Spicy & flavoured sukka chicken is easy to make with little spices, taste great with rice & rotis. This can be made either dry or semi-dry. Especially, with sambar dry sukka chicken taste great.

Ingredients :
  1. Chicken - 1 kg
  2. Onions - 5 nos
  3. Ginger garlic paste- 1 tbsp
  4. Chilly powder - 3 tsp
  5. Turmeric powder -1/2tsp
  6. Lemon juice - 1 tbsp
  7. Cinnamon stick - 1 no
  8. Cloves - 4 nos
  9. Salt to taste
  10. Oil - 2 tbsp
  11. Curry leaves or corriander leaves for garnishing.

Method :

1. Clean & cut the chicken. Keep aside.

2. Marinate the chicken in ginger garlic paste, lemon juice, chilly powder, turmeric powder & salt to taste for atleast one hour preferably overnight.

3. Heat oil in the kadai, add cinnamon stick, cloves & finely chopped onions. Saute till nice golden brown and crispy.

4. Add the marinated chicken & cook till tender and crispy. If necessay, sprinkle some water. Cook on the medium low flame.

5. Garnish with corriander leaves or curry leaves finally.

Enjoy :)

November 27, 2009

Potato fries

Many of us likes to munch potato fries at any time. Especially, with mayonise, tomato ketchup & finely chopped onions with a pinch of chat masala taste delicious. Recently, I bought pototo fries cutter which made my work easy & looks professional as well. It taste absolutely yum :)

Ingredients :
  1. Potatoes - 5 large nos
  2. Oil for frying
  3. Salt to taste
  4. A bowl of ice water

Method :

1. Peel the potatoes & cut them lengthwise into 1 inch thick sticks. Immediately, put them in the ice water. Leave them in the ice water for atleast 1 hr. Drain & rinse them in the cold water.

2. Meanwhile heat the oil in the frying pan to 200 C & deep fry the potatoes for 3 mins or until the color turns to light golden brown.

3. Drain the potatoes from oil & add salt.

Serve hot.

November 23, 2009

Chick peas sundal


Taking a small break from the daily routine & spending time with the loved ones is memorable, especially for those who stay long from the family. Though its few weeks I spend with my parents it fills my heart with joy and happiness.

Chick peas sundal is prepared during festival seasons. I make this very often for my son. Addition of chilly powder is optional. Best snack during evening time.

Ingredients :
  1. Chick peas - 1/2 cup
  2. Onion - 1 no
  3. Curry leaves - 1 tbsp
  4. Red chillies - 3 nos
  5. Chilly powder - 1/4 tsp (Optional)
  6. Mustard seeds - 1 tsp
  7. Urad dal - 1 tsp
  8. Grated coconut -1 tbsp
  9. Oil - 1 tsp
  10. Salt to taste

Method :

1. Soak the channa dal in the water overnight & pressure cook them (add salt). Set aside.

2. Heat oil in the kadai, add mustard seeds, urad dal, red chillies & curry leaves.

3. Add finely chopped onions & chilly powder (optional). Saute it for 5 mins.

4. Add the cooked channa dal. Saute it for 3 mins.

5. Finally add the grated coconut & salt to taste. Switch off the flame.

Serve warm.

September 30, 2009

Chicken Kuruma


Indian dishes are meant for its flavour & spices used. Especially, when it comes to non-veg dishes, we have varieties & taste unique. One of my favourite & comfort dish is spicy red curry chicken kuruma and its color, aroma, flavour & taste will make my meals memorable. This taste great with rice, coconut rice, rotis, naan & with any kind of flavoured rice.
Ingredients :
  1. Chicken - 1 kg
  2. Onions - 2 nos
  3. Riped tomato - 2 nos
  4. Cinnamon - 1 stick
  5. Cloves - 4 nos
  6. Cardamom - 3 nos
  7. Bay leaf - 1 no
  8. Ginger garlic paste - 1 tbsp
  9. Mint leaves - 1 tbsp
  10. Turmeric powder - 1/2 tsp
  11. Chilly powder - 2 tsp
  12. Coconut paste - 3 tbsp
  13. Oil - 1 tbsp
  14. Salt to taste
  15. Corriander leaves

Method :

1. Clean & cut the chicken. Keep aside.

2. Heat oil in the heavy bottomed pan, add cinnamon stick, cardamom, cloves & bay leaf.

3. Add finely chopped onions & saute till golden brown.

4. Add ginger garlic paste & mint leaves. Saute for 2 mins.

5. Add finely chopped tomatoes, turmeric powder & salt to taste.

6. Add chilly powder & chicken. Cover and cook till tender.

7. Add coconut paste (grind the coconut smoothly). Simmer & cook for 5 mins.

8. Finally add finely chopped corriander leaves & serve warm.

Taste yum with rice & rotis.


September 22, 2009

Chow chow kootu


Kootu is my favourite side dish for kara kulambu. I make it little thick to serve as side dish & little thin for kulambu. Chow chow which is also called as bangalore kathirikai is cooked very often in most of the south indian kitchens. Can substitute chow chow with other vegetables too.

Ingredients :
  1. Chow chow - 1
  2. Channa dal (or moong dal) - 2 tbsp
  3. Oil - 2 tsp
  4. Mustard seeds - 1/2 tsp
  5. Jeera (cumin seeds ) - 1 tsp
  6. Red chillies to spice - 3 to 4 nos
  7. Onion - 1/2
  8. Garlic - 4 pods
  9. Curry leaves - 1 tbsp
  10. Jeera powder - 1/4 tsp
  11. Turmeric powder - 1/4 tsp
  12. Grated coconut - 1/2 tbsp
  13. Salt to taste
  14. Ghee - 1 tsp
  15. Corriander leaves for garnishing.

Method :

1. Pressure cook the dal. Keep aside.

2. Remove the skin of chow chow & cut them to small cubes.

3. Heat oil in the pan, add mustard seeds, cumin seeds, red chillies & curry leaves.

4. Add finely chopped onion, garlic pods, turmeric powder & vegetable. Cover and cook till tender.

5. Once cooked, add dal, grated coconut, jeera powder, water & salt to taste. Simmer for 4 mins. Finally add ghee & switch off the flame.

Garnish with corriander leaves.

September 18, 2009

Cabbage pakoda


Everytime I buy cabbage, I finally end up in purchasing bigger sized one. I like to add this juicy vegetable in most of my dishes like fried rice, spring rolls, vada, raita & so on. And this time I made this crispy pakoda with cabbage & few other handy ingredients. It was crispy & great with jeera rice. Nice twist yet taste delicious.

Ingredients :
  1. Shredded cabbage - 2 cups
  2. Besan - 3 tbsp
  3. Rice flour - 3 tbsp
  4. Red chilly powder - 2 tsp
  5. Green chillies - 2 nos
  6. Baking soda - 1/4 tsp
  7. Onion - 1 no
  8. Curry leaves - 1 tbsp
  9. Oil - 1 tsp + for frying

Method :

1. Combine shredded cabbage, besan, rice flour, red chilly powder, finely chopped green chillies, baking soda, finely chopped onion, curry leaves & 1 tsp hot oil.

2. Dont add water (if necessary add 1 tsp of water) (After 3 min, onion & cabbage release some water which is enough for the batter)

3. Heat oil in the frying pan & deep fry the pakoda till golden brown and crispy on either sides.

Serve warm with tomato ketchup.

Note:

Addition of ginger garlic paste will enhances the flavour & taste too.

September 15, 2009

Sweet kozhukattai


Kozhukattai is famous South indian sweet made especially during vinayaga chaturthi. Different variety of kozhukattai with different stuffings will be offered to the Lord ganesha during the pooja. This is all time favourite sweet & have no counts on how much balls I eat. It taste yummy :)

Ingredients :
  1. Raw rice - 1 cup
  2. Water - 2 cup
  3. Salt -1/4 tsp
  4. Oil - 1 tbsp + 1 tbsp
  5. Grated coconut - 1 cup
  6. Jaggery - 3/4 to 1 cup (according to ur sweet tooth)
  7. Cardamom powder - 1/4 tsp
  8. Ghee - 1 tsp
  9. Cashewnuts - 1 tbsp

Method :

1. Clean and soak the rice for atleast 2 hrs. Preferably overnight.

2. Grind the soaked rice in 1 cup of water.

3. Heat 1 cup of water in the heavy bottomed pan, add 1 tbsp of oil. Once the water starts boiling, add the rice batter. Stir continously to avoid any lumps. Cook for 4 min or till it forms the dough consistency.

4. Knead the dough and make small balls out of this.

5. Meanwhile, heat ghee in the pan and fry the grated coconut. Keep aside.

6. In the seperate pan, add the jaggery & 1 tsp of water. Keep stiring till it dissolved. Strain the jaggery water to remove dust if any.

7. Now add the strained jaggery to the frying coconut. Add cardamom powder. Keep stiring.

8. In a seperate pan, fry the cashewnuts and add them to the coconut mixture.

9. Make a small balls out of coconut mixture & stuff them inside the rice balls. Grease your hands with oil.

10. Steam cook the sweet balls for 5 min or till done.

Enjoy :)

September 11, 2009

Prawn masala fry / Curry


When it comes to non-veg dishes, prawns are my favourite. This Indian prawn masala fry will taste great with rice as well as rotis. My mom make this very often, she mix the rice in the kadai this dish is made & that taste yummy :)

Ingredients :
  1. Prawn - 1 cup
  2. Onion - 6 nos
  3. Ginger garlic paste - 1 tsp
  4. Chilly powder - 2 tsp
  5. Turmeric powder - 1/2 tsp
  6. Garam masala - 1/4 tsp
  7. Salt to taste
  8. Oil - 2 tsp
  9. Corriander leaves - 1 tbsp

Method :

1. Remove the prawn shells. Clean & keep aside.

2. Heat oil in the pan, add finely chopped onions & saute till golden brown.

3. Add Turmeric powder, ginger garlic paste, chilly powder & salt to taste. Saute for 3 more min.

4. Add prawns. Cover & cook for 4 min or till done.

5. Finally add the garam masala. Switch off the flame after 1 min.

6. Add the finely chopped corrainder leaves.

Serve warm with rice or rotis.


September 8, 2009

Avarakkai peanut poriyal


Avarakkai peanut fry is the different combination which taste great with rice.
Ingredients :
  1. Snow peas - 250 gms
  2. Mustard seeds - 1 tsp
  3. Urad dal - 1 tsp
  4. Curry leaves - 1 tsp
  5. Onion - 1 no
  6. Chilly powder - 2 tsp
  7. Turmeric powder - 1/4 tsp
  8. Roasted peanut - 1/4 cup (Coarsely grinded)
  9. Salt to taste
  10. Water - 1/4 cup

Method :

1. Coarsely grind the roasted peanut & keep aside.

2. Heat oil in the pan, add mustard seeds, urad dal, curry leaves & finely chopped onions & saute till golden brown.

3. Add chopped snow peas, turmeric powder, chilly powder & salt. Add water, cover and cook till done.

4. Finally, add the coarsely grinded peanut powder & saute for 5 min.

Serve with rice.

September 2, 2009

Fish fry

Quick & simple fish fry would be the perfect starter. Any kind of fish can be used. I prefer shallow frying them with oil, instead it can be baked, grilled or broiled. Flavour of pepper with little chilly powder will make this dish unique & yum :)

Ingredients :
  1. Fish - 6 Fillets
  2. Salt to taste
  3. Oil for shallow frying
  4. Lime juice
  5. Pepper powder - 2 tsp
  6. Chilly powder - 1/4 tsp

Method :

1. Clean and cut the fish. Keep aside.

2. Marinate the fish in pepper powder, chilly powder & salt.

3. Heat oil in the pan, shallow fry the fish till done.

4. Sprinkly some lime juice before serving.

Serve warm.

August 31, 2009

Kovakkai poriyal


This tiny looking vegetable called Ivy gourd in english is rich in protein & fibre. It taste good when served with hot rice, rasam & dal. Simple to make but taste great.
.
Ingredients :
  1. Kovakkai - 500 gms
  2. Onion - 1 no
  3. Tomato - 1 no
  4. Mustard seeds - 1 tsp
  5. Urad dal - 1 tsp
  6. Turmeric powder - 1/4 tsp
  7. Chilly powder - 2 tsp (ur spice ratio)
  8. Corriander powder - 1 tsp
  9. Oil - 1 tbsp
  10. Water -1/2 cup
  11. Salt to taste

Method :

1. Finely slice the kovakkai & keep aside.

2. Heat oil in the pan, add mustard seeds & urad dal.

3. Add finely chopped onion & turmeric powder. Saute for 4 mins.

4. Add finely chopped tomatoes & salt. Saute.

5. Add kovakkai , chilly powder, corrainder powder, water & salt. Cover and cook until done.

Serve warm with hot rice.

August 26, 2009

Crispy onion pakodas


Yet another crispy pakodas taste yummy with variety rice or people like me have it just like that :)

Ingredients :
  1. Onion - 4 nos
  2. Curry leaves - 1 tbsp
  3. Besan flour - 2 tbsp
  4. Rice flour - 2 tbsp
  5. Cumin powder - 1/2 tsp
  6. Gingergarlic paste - 1/4 tsp
  7. Green chillies - 2 nos
  8. Chilly powder - 2 tsp
  9. Turmeric powder - 1/4 tsp
  10. Salt to taste
  11. Oil - 1 tsp plus for frying

Method :

1. Slice the onions length wise. Add Salt & curry leaves and keep aside.

2. Meanwhile, heat 1 tsp of oil in the pan.

3. Combine besan flour, rice flour, green chillies, chilly powder, turmeric powder, ginger garlic paste, cumin powder.

4. Mix the dry ingredients to the sliced onions along with the 1 tsp of hot oil. Add salt if necessary. (Dont add water)

5. Heat the oil & deep fry the onion mixture till crispy on either side.

Crispy pakodas is ready to serve.


August 24, 2009

Idly

Idlies are my favourite breakfast menu. And, this is one of my amma's best dish & she serves with chutneys & sambar. Idly are low in fat & rich in protein and easily digestive. Onion sambar with coconut chutney is the perfect side dish. It taste yummy :)

Ingredients :
  1. Par boiled rice - 3 cups
  2. Urad dal - 1 cup
  3. Poha (or cooked rice ) - 1/2 cup
  4. Salt

Method :

1. Soak the rice & poha in one bowl & urad dal in seperate bowl for atleast 8 hrs. Preferably overnight.

2. First grind the urad dal to smooth consistency adding enough water.

3. Then grind the rice, poha mixture to medium consistency adding enough water (not too smooth).

4. Combine both the batter together & add salt. Store it in the warm place preferably inside the oven till it ferments (almost for 8 hrs)

5. Now, grease the idli moulds with oil or ghee.

6. Pour the batter in the moulds & steam in idly cooker for 10 to 15 min. Standing time 3 min.

7. Now dip the knife in the cold water & run arround the idlies and carefully flip them to the serving bowl.

Serve them warm with chutney & sambhar.


TIPS :

1. Use hands to combine both the batter together which helps in fementation.
2. Grind the Idli rice mixture little coarsely.
3. Instead of poha, cooked rice can be used. Add them along with soaked rice while grinding.
4. Add water little by little while grinding. The final batter should be not be watery.

August 20, 2009

Chicken liver fry



Chicken liver fry is pravin's favourite side dish for rotis. I am not a great lover for this dish before marriage. But things have changed after tasting this yummy chicken liver fry sauted in Indian spices. It takes less time to make this side dish & it taste great with both chapathis and rice as well.

Ingredients :
  1. Chicken liver - 1/2 kg (500 gms)
  2. Finely chopped onion - 2 nos
  3. Tomato (Finely chopped) - 1 no
  4. Cinnamon stick - 1 no
  5. Cloves - 3 nos
  6. Ginger garlic paste - 1 tbsp
  7. Turmeric powder - 1/2 tsp
  8. Chilly powder -1 tsp (ur spice level)
  9. Black pepper powder - 1 tsp (ur spice level)
  10. Salt to taste
  11. Oil - 1 tbsp

Directions to cook :

1. Clean & cut the chicken liver. Keep aside.

2. Heat oil in the heavy bottomed pan, add cinnamon & cloves. Lets splutter.

3. Add the finely chopped onions & saute. Add ginger garlic paste.

4. Add finely chopped tomatoes & salt. Saute for 5 min.

5. Add turmeric powder, chilly powder & chicken liver. Cover and cook until tender.

6. Finally add the black pepper powder & saute till combined.

Serve warm with rotis.


August 16, 2009

Rasamalai

Rasamalai is the most popular Indian dessert served chilled for all special occasions. Very simple to make but taste divine.

Ingredients :
  1. Milk - 6 cups
  2. Lemon juice - 2 tbsp
  3. Sugar - 2 cup (ur taste)
  4. Water - 5 cups + 1 tbsp
  5. Cardamon powder - 1/2 tsp
  6. Finely chopped nuts - 1/4 cup (Pista, almonds)
  7. Saffron strands - 4 nos (Dissolved in 1 tsp of milk)

Method :

1. Dissolve the 2 tbsp of lemon juice in 1 tbsp of water. Keep aside.

2. Boil 3 cups of milk in the heavy bottomed pan. Gradually add lemon juice mixture & stir continously. When the milk starts curdling switch off the flame & strain them in the clean muslin cloth (or cotton cloth). This is called panner or cottage cheese.

3. Immediately run the cold water in the paneer to remove the lemon smell. Twist the cloth tightly & hang them for atleast 1/2 hr to drain the last drop of water from it.

4. Knead the dough & make disc shaped balls. Keep aside.

5. Meanwhile, heat 5 cups of water in 1 cup of sugar in a heavy bottomed pan. Once it starts boiling, add the paneer disc & steam them for 10 mins or till the paneer balls are double in size.

6. Once cooked, take the balls along with little syrup (to prevent the malai from drying) & keep aside.

7. Heat 3 cups of milk in the non-stick pan & keep stiring continously till it reduces to half the volume.

8. Press the paneer disc between the palm to strain the syrup. Keep aside.

9. Add 1 cup of sugar,1/2 tsp of cardamom powder, nuts, saffron & add the the paneer disc. Cook at low flame for 5 mins.

10. Switch off the flame & allow it to cool.

Garnish with nuts & refrigerate before serving.

Sending this entry to the event 'FIL:MILK' hosted by sanghi. Dedicating this recipe to my hubby b'coz I just like him.

August 14, 2009

Tea cake (Vanilla cake)


Baking is a fun. It gives me little happiness to see my cake rising inside the oven & soft when baked. Only during weekends, myself & pravin have tea together and spend more time in talking & having fun with our son. Tea with a piece of cake is the perfect combination to spend our best part of the day.

Ingredients :
  1. All purpose flour - 200 gms
  2. Sugar - 250 gms
  3. Butter - 125 gms
  4. Eggs- 6 nos
  5. A pinch of salt
  6. Baking powder - 2 tsp

Method :

  • Grease & dust the 26cm baking pan with butter & flour. Preheat the oven at 175 C.
  • Seperate the eggs. Whisk the egg whites & salt till stiff. Gradually add the sugar & whisk continously.
  • Beat the egg yolks & butter till light & pale yellow.
  • Sieve the flour & baking powder. Add them to the egg yolk mixture.
  • Finally, fold the egg white mixture to the above batter very gently.
  • Bake at 175 C for 40 min or until done.

Perfect with tea.

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