JEYASHRI'S KITCHEN

DAL KHICHDI RECIPE

2012-01-27T09:43:00.001+08:00

If you are searching for a comforting one pot meal then this is a perfect recipe which can be made in a jiffy. I learnt this recipe from my neighbor from whom i learnt the recipe of Kachori . I always follow this method for making this dal kichidi.

INGREDIENTS

BASMATI RICE	1/2 CUP
GREEN MOONG DAL(SPLIT)	1/2 CUP
VEGETABLES	1/2 CUP
RED CHILLI POWDER	1/2 TSP
CORIANDER POWDER	1/2 TSP
CUMIN SEEDS	1/4 TSP
OIL/GHEE	1 TSP
ONION	1 NO
GARAM MASALA	A PINCH(OPTIONAL)
SALT	AS NEEDED

METHOD:

Wash and soak the rice and dal in 3 cups of water for 20 minutes.
In a pressure cooker add oil/ghee and throw in the cumin seeds.

Now add the onions and saute till it becomes translucent.
Add the veggies( i added carrots, beans , cauliflower and green peas)
Saute for 2 minutes and add the red chili powder, coriander powder and salt.

Add the soaked rice and dal along with the water.
Pressure cook for 3 whistles.

Serve hot with plain curd or onion raitha and papad.

Note:

Raw rice or sona masoori rice can be used instead of basmati rice.
Pepper powder can be added instead of red chili powder.

CRUNCHY NUTELLA TRUFFLES – CELEBRATING 200TH POST.

2012-01-22T22:56:00.001+08:00

It has been a more than 2 years , I am blogging and and i have gained a lot of friends and without the support of you all it cannot be possible. I am posting my 200th post today and this makes me to feel so proud and happy and to celebrate this occasion i made a truffle which i bookmarked from Deesha's Space. She has a wonderful collection of vegetarian recipes and this one is very easy to make with only 5 ingredients.

INGREDIENTS:(yields 9-10 truffles)

Source:Vegetable Platter

NUTELLA	4 TBLSP
BUTTER	1 TSP
CHOCO CHIP COOKIES	8 NO
CORNFLAKES	2 HAND FUL
COCOA POWDER	FOR ROLLING

Microwave the butter and nutella for 2 mins.
Add the crushed corn flakes and choco chip biscuits and mix well.

Keep it aside and when this comes to room temperature make this into balls.
Roll over cocoa powder and refrigerate for 30 minutes.

This recipe is done in a jiffy.

NOTE:

Choco chip biscuits can be replaced with digestive biscuits or any oat meal cookies.
You can add finely chopped almonds or cashew nuts or walnuts to this before rolling or even mix with cocoa powder for rolling.

Serving Suggestion.

Before rolling into truffles this crunchy crumbles can be served as an topping for ice cream or Custard.
These truffles be put in a mixer along with a cup of milk to make an yummy chocolate milkshake

PANEER KORMA RECIPE | SIDE DISH FOR ROTI

2012-01-19T20:43:00.001+08:00

This time I wanted to try out a new paneer recipe other than the usual Paneer Butter masala which i make every week. This I tried out a few days back and it tasted very nice , my little one who doesn’t eat anything with rotis, except butter, feasted on the gravy.

INGREDIENTS:

PANEER CUBES	1 CUP
ONION	1 NO
TOMATO	1 NO
GREEN CHILLI	1 NO
COCONUT	2 TBLSP(GRATED)
CUMIN SEEDS	1/4 TSP
CASHEW NUTS	4-5 NO
GARLIC	3-4 PODS
SALT	AS NEEDED
GARAM MASALA	A PINCH
RED CHILLI POWDER	1/4 TSP
CORIANDER POWDER	1/4 TSP
MILK	3/4 CUP
OIL	1 TBLSP

METHOD:

Roughly chop the onions and fry them in a tsp of oil till it turns golden brown.
When it is cool, grind this along tomato and a pod of garlic.

In a pan, add oil and transfer the ground masala.
Add red chili powder and coriander powder to this.
Saute nicely till the oil separates.

Grind the coconut, green chili , garlic(2 pods) and cashew nuts into a smooth paste.
Add this to the onion tomato gravy.
Add the paneer cubes and milk to this (bring paneer to room temp.before adding)

Do not boil for more than 2 minutes after adding milk and the coconut masala.
Switch off the flame and add a pinch of garam masala and mix well.

Serve hot with roti or puloa.

NOTE:

Fennel seeds can be added instead of cumin seeds.
Whole garam masala can be tempered before adding the onion tomato gravy instead of adding garam masala at the end.

CAULIFLOWER CURRY RECIPE

2012-01-17T11:48:00.001+08:00

When I posted the recipe of Peas Pulao I mentioned that i will post the recipe of cauliflower curry too. Though i made this many times after that, somehow i couldn’t click and today finally i clicked and sharing the recipe of Cauliflower curry|Gobi curry recipe.

INGREDIENTS:

CAULIFLOWER FLORETS	2 CUPS
ONION	1 NO
REDCHILLI POWDER	1 TSP
TOMATO KETCHUP	1 TBLSP
SALT	AS NEEDED
OIL	2 TBLSP
CUMIN SEEDS	1/4 TSP
TURMERIC POWDER	A PINCH
CORIANDER LEAVES	FEW

Wash the cauliflower florets in hot water and drain all the water completely.
Chop the onions finely.

Heat oil in a pan and add oil , cumin seeds to this.
Then add the chopped onions to this and fry till it turns golden brown.
Add the red chilli powder, tomato ketchup and turmeric powder.

Now add the cauliflower florets and mix it nicely.
Cook this in a medium flame till it becomes soft.

Serve with any pulao or roti.

PONGAL RECIPES – SAKKARAI PONGAL | VENPONGAL AND MORE RECIPES

2012-01-14T14:07:00.001+08:00

CLICK THE IMAGES TO FIND THE RECIPE . WISH ALL MY READERS AND FRIENDS A VERY HAPPY PONGAL.

CHECK OUT THESE VARIETY RICE RECIPES FOR KANU | MATTU PONGAL.

KEERAI THANDHU MORKOOTU | MORKOOTU RECIPE

2012-01-13T10:37:00.001+08:00

This recipe is a yogurt based gravy , which my mom makes with keerai thandu(stem of the spinach) and vazhaithandu(banana stem). Whenever I make Keerai masiyal or Keerai poriyal I include the stem in that. This time I wanted to try out this morkootu as i had a sudden craving for this.

INGREDIENTS:

SPINACH STEM (CHOPPED)	1 CUP
COCONUT	3 TBLSP
GREEN CHILLI	1 NO
CUMIN SEEDS	1/4 TSP
RICE FLOUR	1/4 TSP
COCONUT OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
YOGURT(CURD)	2 TBLSP
SALT	AS NEEDED

METHOD:

Chop the stem of the spinach finely. Discard the root.
Cook this in a pan adding very less water.Add salt while cooking.
This will get cooked in 7-10 minutes.
Grind the coconut, green chilli and cumin seeds along with the rice flour into a smooth paste.Add little water while grinding.

Mix the paste to the cooked spinach stem and add the yogurt to this.
Mix well to form a thick gravy. do not add much water as it will make the kootu watery.
After adding yogurt do not boil for a long time. Just put off the flame in a minute.
Temper with mustard seeds and serve with rice .

This taste best when served with rice and Vatha kuzhambhu

GULAB JAMUN RECIPE – JAMUNS USING KHOYA

2012-01-09T23:31:00.001+08:00

I never tried gulab jamuns on my own,even using the instant gulab jamun mix. When i saw the recipe of homemade gulab jamuns using khoya in Nags space, I bookmarked it at once and bought a packet of khoya on the following weekend. It turned out very soft and now i am confident in making jamuns.

For original recipe click here.

INGREDIENTS:

GRATED KHOYA	1CUP
MAIDA \|ALL PURPOSE FLOUR	1/3 CUP
WATER	2-3 TBLSP
SALT	A PINCH
OIL	FOR DEEP FRYING.

FOR SUGAR SYRUP

SUGAR	2 CUPS
WATER	1 AND 1/4 CUP
ROSE WATER	FEW DROPS(OPTIONAL)

METHOD:

Bring the khoya to room temperature and mix it with the flour and salt .
Add water to this to make a stiff dough. Mine took 2 tbslp of water to knead.
The dough shouldn’t be sticky.

Make it into a mini lemon sized balls.
Don’t make it too big as it will slightly expand on frying and after soaking in the syrup.
Heat the oil and when it is hot(not too hot) add the balls to the oil.
Do not put to much at a time. Always ensure that the jamuns must be fried in medium low flame, else the inner part will not get cooked.

When it is done ie. turns golden brown colour, drain it in a kitchen towel.

Combine the ingredients in the sugar syrup table to make the syrup.
When the sugar gets dissolved and the water starts boiling put off the flame.
Dunk in the fried gulab jamuns to the sugar syrup .

Enjoy this after 3-4 hours or can be served with vanilla ice cream also.

Note:

The addition of the water to the khoya and flour mix depends upon the texture of the khoya. If it is moist then less water is consumed.
You can add a pinch of cardamom powder to this.

THIRUVADIRAI KALI RECIPE |THIRUVATHIRA KALI

2012-01-06T10:11:00.001+08:00

Thiruvadirai is favored for Lord Shiva, on the day of Thiruvadirai star in Marghazhi (November-December)and is a festival of great importance. The sweet dish offering on this day, Thiruvadirai kali, and today i am sharing the recipe of Thiruvadirai Kali recipe.

When I called up mom yesterday for the recipe, she told me the entire procedure and I remember her making in a heavy bottomed Brass vessel called “URULI”. Since I don’t have this here I made in pressure cooker like we make Arisi Upma.

INGREDIENTS:

RAW RICE	1/2 CUP
JAGGERY	1 CUP
WATER	3-4 CUPS
MOONG DAL	2 TBLSP
GHEE	2 TBLSP
CARDAMOM POWDER	A PINCH
COCONUT (GRATED)	2 TBLSP

METHOD:

In a pan dry roast the raw rice till it becomes reddish brown. Be careful not to get it burnt. Allow it to cool.

Soak the moong dal for 10 minutes in water and cook this in open flame for 10 minutes or till the dal turns soft and not mushy.
Drain the water.

In a Pressure cooker add the jaggery and pour a 1/2 cup of water to this.
When the jaggery melts filter the impurity and boil the jaggery water for few minutes. Add 3 cups of water to this .
Add the coconut and cardamom powder to this.

Grind the roasted rice in a mixer into a rava consistency. Don’t grind it too much into a powder. It should be of semolina(rava) consistency.

Add this to the boiling jaggery water and add the cooked moong dal.
Add ghee.
Mix well and pressure cook till 2-3 whistles.
Thiruvadirai Kali is ready for neivedhyam.

Notes:

It took 4 cups of water for me to cook . The measurement depends upon the nature of rice. If the rice is too old it needs lot of water. If it is new rice, 2-3 cups is enough.
You can cook this in open flame as we do for rava upma. Since My mom gave me an easy option I have done this in pressure cooker.
Instead of cooking the moong dal separately it can be roasted along with rice and can be ground along with it.

KADAI PANEER – SIDE DISH FOR ROTI-PANEER RECIPES

2012-01-04T07:44:00.001+08:00

Though i have tasted kadai paneer in restaurants many times, somehow I never made this at home. Few days back when I was breaking my head as to what to make for dinner. Suddenly kadai paneer came to my mind and this is done in a jiffy. Go ahead to try this easy paneer recipe and impress your family members.

INGREDIENTS:

PANEER CUBES	3/4 CUP
CAPSICUM	1 NO
TOMATO	2-3 NO
ONION	2 NO
RED CHILLI POWDER	3/4 TSP
CORIANDER POWDER	1/2 TSP
CUMIN SEED POWDER	1/4 TSP
GARAM MASALA	A PINCH
OIL	1 TBSP
GINGER	A SMALL PIECE
SALT	AS NEEDED

METHOD:

Chop the onions roughly.
Puree the tomatoes in a mixer.
Chop the capsicum into cubes.
Cut the ginger into very fine pieces or you can grate it also
In a pan add oil and throw in the ginger.
Add the onions and saute nicely.

When the onions turn golden brown colour add the pureed tomatoes.
Add the red chilli powder, coriander powder, cumin seed powder , salt and garam masala to this.
Cook till the raw smell of the masala goes.

Add the capsicum cubes and saute for few minutes.
Ensure that the capsicums should be crunchy.
Do not over cook. Add 1/2 cup of water.
Now add the paneer cubes to this and mix well.

Cook for 2-3 minutes and switch off the flame.
Serve hot with rotis or Pea puloa.

Note:

Before adding the paneer bring it down to room temperature .
I added pav bhaji masala instead of garam masala and it was very flavorful.

SHAHI TUKDA | SHAHI TUKRA RECIPE – A WARM WELCOME TO NEW YEAR 2012.

2011-12-30T14:33:00.001+08:00

I wish all my readers and friends a very Happy new year 2012 . To welcome the New year I wanted to make a sweet and immediately Shahi tukda came to mind. A rich and royal dessert from the land of Hyderabad, is an easy one to make. So go ahead to try this out and impress your family and friends for this New year party.

INGREDIENTS

TO MAKE RABDI:

MILK	2 CUPS
MAIDA \| CORN FLOUR	1/2 TSP
SUGAR	2 TBLSP
SAFFRON	A PINCH

OTHER INGREDIENTS:

BREAD SLICES (WHITE BREAD)	3-4 SLICES
SUGAR	1/4 CUP
GHEE	TO FRY THE BREAD
CASHEW NUTS	7-8 NO
PISTA	FEW
CARDAMON POWDER	A PINCH

Combine all the ingredients given under the rabdi table (except sugar)and boil this without forming any lumps for a sometime under medium flame stirring continuously.
Be careful not to get it burnt. When it reaches a pouring consistency switch off the flame and keep aside.Add sugar and mix well.

Cut the edges of the bread and make it into small triangles.
Before cutting the bread just keep them open in plates for 15 mins and let the moisture gets absorbed from the bread.

Heat ghee in a kadai in a low flame fry the bread pieces and drain it in a kitchen towel.

Make a sugar syrup by adding little water to the sugar.
The syrup should be sticky and no string consistency has to be formed.
Keep it aside.
Dip the fried breads in the sugar syrup and take out in a second.

Fry the cashew nuts and pistachios ( i didn’t add pistachios) in a tsp of ghee.
Arrange the bread dipped in sugar syrup, in a plate.

Pour the rabdi over this and garnish with nuts.
Serve chilled.

The rabdi can be made a day before the party and kept in the fridge.
Always fry in ghee as oil will spoil the taste.

CHANNA CHAT WITH KHATTA MEETHA CHUTNEY

2011-12-27T16:56:00.001+08:00

NO ONION –NO GARLIC RECIPE.

As kids are at home , most of the time I am spending in the kitchen making something or other to satisfy their craving. At the same time ,in the corner of the mind i want to make their snack little healthy too. This channa chat recipe i found in a Tarla dalal cook book and my kids enjoyed this and thank god I have time to click the pictures , as they were playing down when i was making this. Here comes the recipe of Chana chat – A kids friendly recipe.

INGREDIENTS:

FOR THE KHATTA MEETHA CHUTNEY:

CUMIN SEEDS	1/2 TSP
CHOPPED MINT LEAVES	1 CUP
CORIANDER LEAVES	1/2 CUP
GREEN CHILLIES	3-4(CHOPPED)
GINGER	A SMALL PIECE
LEMON JUICE	3 TBLSP
SUGAR	1 TBLSP
CHAT MASALA	1/4 TSP
SALT	TO TASTE

OTHER INGREDIENTS:

BUTTER	1/2 TBLSP
CUMIN SEEDS	1/2 TSP
BOILED CHANNA	1/2 CUP
BOILED POTATO	1 NO
PANEER CUBES	1/4 CUP
CAPSICUM (CHOPPED)	3-4 TBLSP
TOMATOES(CHOPPED)	1/4 CUP
SALT	TO TASTE
LEMON JUICE	1/4 TSP
CORIANDER LEAVES(CHOPPED)	1 TBLSP

METHOD:

Combine all the ingredients mentioned in the khatta meethi chutney table into a smooth paste .
Add a tsp of water while grinding if required.

Cut the tomatoes and scoop out the seeds from inside.
Chop tomato , capsicum and potato into small cubes.
Heat butter in a kadai and add the cumin seeds.
When they crackle add the boiled channa , potatoes, tomatoes ,capsicum and paneer( i didn’t use as i don’t have it in hand) and cook for a minute.
Remove from flame and allow it to cool.

When cool, add the khatta meethi chutney , salt, lemon juice and coriander leaves . Mix well.

Serve immediately.

See you all soon with an interesting recipe before the New year.

EGGLESS TUTTI FRUITY CAKE

2011-12-23T07:06:00.001+08:00

Wish all my readers a very Happy and merry Christmas. I actually planned to make Dates and Walnut cake for Christmas, but kids wanted something new. So i got hooked up with this recipe and I referred from here also. I couldn’t even time to take proper pictures as kids were in a hurry to finish this soon.

INGREDIENTS:

ALL PURPOSE FLOUR	1 AND 1/2 CUP
CORN FLOUR	3 TBLSP
BUTTER	6 TBLSP
POWDERED SUGAR	1 CUP
BAKING POWDER	1 TSP
BAKING SODA	1/2 TSP
SALT	1/4 TSP
CONDENSED MILK	1/2 CUP
SODA	1/3 CUP
VANILLA ESSENCE	2 TSP
TUTTI FRUITTY	4 TBLSP
RAISINS	1 TBLSP

EGG REPLACER:

WATER	2 TBLSP
OIL	1 TBLSP
BAKING POWDER	1/2 TSP

METHOD:

Cream the butter and sugar using a hand beater.
Add condensed milk, vanilla essence.

Run the contents mentioned in the egg replacer table in a mixer.
Mix it well to the sugar and butter mixture.

Sift the flour, baking powder and baking soda for even mixing.
Add the flour to the wet mixture and fold nicely using a spatula.
Add the soda water and fold this evenly.

Add tutti fruity and raisins to this and mix well.

Grease a baking tin( mine is 7 inch round tin) and transfer the mixture to the tin.
Bake it in preheated oven at 160 degrees for 40 to 45 mins. My cake got done in 45 mins.

NOTE:

Adding orange zest will add a nice flavour to the cake.
Instead of using plain soda orange flavored soda can be added.

TIFFIN SAMBAR RECIPE| SIDE DISH FOR IDLI-DOSA

2011-12-20T13:25:00.001+08:00

This sambar I usually make for idli, but never get a chance to click the pictures. When I made idlis for dinner yesterday I thought I will post the recipe for idli sambar in my space. My mom always makes sambar with toor dal ,while making for rice,but whenever she is making for Ven pongal, idli or dosa she makes sambar with moong dal. So I am here with the recipe for Tiffin sambar,

INGREDIENTS:

SHALLOTS\| SMALL ONION	10-12 NO
TOMATO	1 NO
TAMARIND EXTRACT(THIN)	1/2 CUP
YELLOW MOONG DAL	1/4 CUP
SAMBAR POWDER	1 TSP
TURMERIC POWDER	1/4 TSP
SALT	TO TASTE
CORIANDER SEEDS	1/2 TSP
RED CHILLI	2 NO
CHANNA DAL	1/4 TSP
CUMIN SEEDS	1/4 TSP
GRATED COCONUT	1 TBLSP
OIL	1 TBLSP
ASAFOETIDA	A PINCH
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES AND CORIANDER LEAVES	FEW

METHOD:

Peel the skin of the small onions and chop the tomatoes finely.
Pressure cook the dal till 3 whistles by adding enough water and a pinch of turmeric powder to it.
In a pan, add oil and temper with mustard seeds and a red chiili . when it splutters add the onions and saute in a low flame, without getting it burnt
When it is done add the tomatoes.

When the tomatoes become mushy add the tamarind extract(soak very little tamarind in hot water and extract juice adding a cup of water to this)
Add sambar powder, turmeric powder and salt to this.
Let this boil in a low flame.
Take another pan and add few drops of oil and throw in the coriander seeds, channa dal, and red chilli.
Saute till they gives a nice brown colour.
When it cool,grind this into a very smooth paste along with coconut and cumin seeds.

Add the cooked moong dal to the boling tamarind extract, along with the ground paste.
Add enough water as per your desired consistency. I added a cup of water.
Boil nicely and add chopped coriander leaves and curry leaves.

Serve hot with vada,idli, dosa or ven pongal.

Note:

Big onions can be replaced instead of shallots.
Even toor dal can be used instead of moong dal.

VEN PONGAL RECIPE

2011-12-16T14:03:00.000+08:00

Ven pongal is one of the usual dish we make at home for breakfast and sometime even for dinner. My mom makes this extremely well and since tomorrow is the first day of the tamil month margazhi, i thought of posting this recipe which was lying in my draft for a long time. As kids are around, i can not click anything new and visit any blogs regularly.

INGREDIENTS:

RAW RICE	1 CUP
YELLOW MOONG DAL	1/2 CUP
GHEE	2 TBSP
CUMIN SEEDS	1 TSP
BLACK PEPPER	1/2 TSP
SALT	TO TASTE
GINGER(GRATED)	1/2 TBLSP
CURRY LEAVES	FEW
MILK	2TBLSP(OPTIONAL)
CASHEW NUTS	10 NO.

METHOD:

Wash the rice and dal and add 4-5 cups of water.
Pressure cook till 4-5 whistles.
When it is done, mash this nicely with the back of the ladle by adding the milk. You can skip the addition of milk also.
In a kadai, add the ghee and throw in the black pepper and when it crackles add the cashew nuts and saute in a low flame till it becomes golden brown colour.
Lastly add the cumin seeds and switch off the flame in few seconds.Add curry leaves and ginger to this and saute for a few seconds.
Switch off the flame.

Mix the spices to the cooked rice and dal.
Mix well.

If you want just add a spoon of ghee to this and mix well.
Enjoy ven pongal with Onion Gotsu.

Note:

Many times I have tried ven pongal with parboiled rice also and that turned out well.
Pepper can be crushed coarsely and added to this.
Don’t saute the cumin seeds for a longer time as it will give a burnt taste.

Check out my Sakkarai Pongal | Sweet Pongal Recipe.

TOMATO SWEET PACHADI RECIPE

2011-12-14T08:39:00.000+08:00

Tomato Sweet Pachadi is my mom’s signature dish and it is liked by everybody at my place including kids. This tomato pachadi is generally served in tamil brahmin weddings and functions. We used to call this as tomato jam. Since i am not a big fan of sweets , i never attempted to try this at home. During my visit to India few weeks back, my mom made this and i clicked the pictures and sharing the recipe with you.

Before going to the recipe I thank all my fellow blogger friends for visiting my space and commenting on my posts. I missed many wonderful posts and will catch up all at the earliest.

INGREDIENTS:

TOMATO	12 NO
SUGAR	2 AND 1/2 CUP
WATER	1/2 CUP
DATES(DESEEDED)	4-5 NO
RAISINS	1 TBLSP
CASHEWNUTS	1-2 TBLSP
GHEE	2 TSP

Wash and chop the tomato into small pieces.
In a heavy bottomed vessel ( my mom used pressure cooker), add sugar along with the water.

Add the chopped tomato to the sugar and stir well.
Do not add any water as the tomato will ooze out water.
Keep this in a medium low flame and stir continuously.
The process will take 35- 45 minutes to reach the pachadi consistency.

Fry the dates, cashew nuts, raisins separately in ghee and add to the pachadi.
Mix well.Serve warm or chilled.

SOUR CREAM DIP RECIPE

2011-12-09T02:00:00.000+08:00

This recipe I learnt from my daughter and which she learne from her friend’s mom as she made this for us on a weekend along with burger. This tasted so yummy and few days back i made this for her and i don’t know the original source of the recipe, since i just made as per my daughter’s instructions . If it is from any one of your space please let me know.

INGREDIENTS:

SOUR CREAM	1 CUP
SPRING ONION (GREEN PART ONLY)	2-3 TBLSP
CAPSICUM(VERY FINELY CHOPPED)	3 TBSLP
SALT	TO TASTE
GREEN CHILLI	1 NO
LEMON JUICE	FEW DROPS

METHOD:

Chop the greens of the spring onion and the capsicum into very fine pieces.
I used all the three colors(red,green, yellow) of the capsicum.
Roast the green chilli in open flame.

Take the cream in a wide bowl and beat this nicely with a spoon.
Chop the roasted chilli finely.
Mix everything to the cream and add salt and lemon juice.

Serve with chips | or with breads.

This can be kept in the fridge for a day. Always use this on the day when it is made.

KARTHIGAI RECIPES

2011-12-07T21:00:00.000+08:00

Click The image for the recipe.

DAL MAKHANI RECIPE| SIDE DISH FOR ROTI

2011-12-05T16:00:00.000+08:00

Every one will have their own version or recipe for dal makhani, today i am sharing my own version of how to make creamy dal makhani.

INGREDIENTS:

WHOLE URAD DAL (BLACK)	1/2 CUP
RAJMA(KIDNEY BEANS)	2 TBLSP
CHANNA DAL	1 TBLSP
GINGER GARLIC PASTE	1 TBLSP
ONION	2 NO
TOMATO PUREE	1/2 CUP
EVAPORATED MILK	1/2 CUP
RED CHILLI POWDER	1 TSP
GARAM MASALA	2 PINCH
STAR ANISE	1 NO.
OIL	1 TBLSP
SALT	AS NEEDED

METHOD:

Soak the dals for 7-8 hours or overnight.
Pressure cook the soaked dal along with star anise and salt for 5-6 whistles.
Discard the star anise after it is cooked.
Mash the dal nicely and keep this aside.

Chop the onions finely.
In a pan, add oil and throw in the ginger garlic paste and saute till the raw smell goes.
Now add the onions and saute in a medium flame till it turns golden brown.

Now add the tomato puree and add the chilli powder and garam masala to this and saute in a low flame for 3-4 minutes.
Now add the mashed dal to the onion tomato mixture.
Cook for two minutes and add 1/2 cup of water.

Now add the evaporated milk to this and mix well.

Simmer the flame and cook for 15-20 minutes.
Stir in between to avoid the gravy sticking to the bottom.
Serve hot with roti or jeera rice.

Note:

Tomato puree can be replaced by grinding 2-3 ripe tomatoes in the mixie.
If you don’t have evaporated milk,just replace with normal full cream milk.

CARROT RICE RECIPE

2011-12-02T02:36:00.000+08:00

This is one of the simple recipe which my mom makes for our lunch box when we were in school. I still remember , most of the time my mom sends an extra box for my friends who are a big fan of her carrot rice. Today i am sharing the recipe of simple carrot rice.

INGREDIENTS:

CARROTS (GRATED)	1 CUP
BASMATI RICE	1 CUP
SAMBAR POWDER	1 AND 1/2 TSP
ONION	1 NO
TURMERIC POWDER	A PINCH
GARAM MASALA	A PINCH
CORIANDER LEAVES	FEW
OIL	1 TBLSP
CUMIN SEEDS	1/4 TSP

METHOD:

Cook the rice using 1 and 1/2 cup of water. Add little salt and a tsp of oil while cooking.
Don’t over cook the rice.
Heat oil in a pan, add cumin seeds and when it splutters add the onions and saute them till they become brown.
Add the grated carrots and throw in the sambar powder, turmeric powder and salt to this and cook for 5 mins in a medium flame, sauting in between .

Now add the garam masala and switch off the flame. Mix well.
Now add this to the cooked rice and mix gently without mashing the rice.

Garnish with coriander leaves.

Note:

Ginger Garlic Paste can be added before adding the onions.
While cooking the rice add a clove and cinnamon stick to get the masala flavor.

EGGLESS RAISIN MUFFINS

2011-11-29T07:00:00.000+08:00

In my kids school, every week friday kids have to take a fruit for snack and the teacher will mention as to what fruit to send by sending a mail to the parent a week ahead. This week it was given raisins and i decided to make muffin and include raisin in that. When i was going through a tarla dalal book(growing kids) i got hooked up with this recipe .

INGREDIENTS:(yields 12-13 muffins)

ALL PURPOSE FLOUR	3/4 CUP
WHOLE WHEAT FLOUR	1/4 FLOUR
BAKING POWDER	1/4 TSP
BUTTER	1/4 CUP
MILK	1 AND 1/4 CUPS
VANILLA ESSENCE	1/4 TSP
QUICK COOKING OATS	3 TBLSP
RAISINS(CHOPPED)	1/4 CUP
ENO FRUIT SALT	1 AND 1/2 TSP
SUGAR	1/3 CUP

METHOD:

Sieve the flour twice along with baking powder to ensure even mixing.
Beat the sugar an butter till it becomes creamy.

Now add the milk and mix gently.
Add the chopped raisins( i didn’t chop) and oats to this.
Add the vanilla essence.
Reserve few raisins for garnishing.

Add the eno fruit salt followed by a tblsp of water.
Mix gently and pour this in muffin liners.
Add few raisins on the top

Preheat the oven at 150 degrees.
Bake for 15- 20 mins. Mine got done in 18 mins.
Once done cool them in wire rack .

I packed this muffins for my kids snack box and they loved it a lot.

KARA KUZHAMBHU RECIPE

2011-11-24T21:00:00.000+08:00

This recipe i learnt from my sister long back, but somehow forgot about this and one day while talking to her she was telling me to post the recipe of kara kuzhambhu in my space. So today i am sharing the recipe of kara kuzhambhu . she normally adds Rajma(red kidney beans ) i added mochakottai instead of that.

INGREDIENTS:

BRINJAL(SMALL)	2 NO
SHALLOTS	7-8 NO
GARLIC	2-3 CLOVES(OPTIONAL)
TOMATO	1 NO
TAMARIND EXTRACT	1 AND 1/2 CUP
DRIED MOCHAKOTTAI	FIST FUL
SAMBAR POWDER	2 TBLSP
COCONUT(SCRAPPED)	2 TBLSP
CUMIN SEEDS	1 TSP
PEPPER CORNS	1/2 TSP
ASAFOETIDA	A PINCH
OIL	2 TBLSP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW

METHOD:

Soak the dried mochai with enough water for 6-8 hours.
Pressure cook this with little salt for 2 whistles and keep aside.
Cut the brinjals lengthwise and peel the skin of the shallots.
Chop the tomatoes and keep aside.

In a pan add oil and throw in the mustard seeds and when it crackles add the curry leaves and the onions.
Saute the onions in medium flame till the onions become golden brown.
When it is done add the brinjals and tomatoes and cook till the tomatoes becomes mushy and the brinjals become tender.
Add the mochai to this and saute well.

Now add the tamarind extract and add the sambar powder,turmeric powder and salt to this.
Bring it to a nice boil till the
Grind the coconut, cumin seeds and pepper corns into a fine paste adding a little water.

Add this ground paste to the boiling kuzhambhu and mix well.
Boil this for 2-3 minutes.

EGGLESS DATES AND WALNUT CAKE|BAKING BEGINNER’S RECIPE

2011-11-21T12:00:00.000+08:00

After a super hit of my Eggless Orange Cake from Pratibha’s space i bookmarked her eggless dates cake and this is the second time i am making this. This i made for my hubby’s birthday ,as he is a great lover of dates and nuts, without any second thought i baked this for him. We all enjoyed this very much and thanks Prathiba for the recipe. As today is my co-sister’s Birthday I am posting thought i can give her a visual treat. For original recipe Click Here.

INGREDIENTS:

ALL PURPOSE FLOUR	1 CUP
SEEDLESS DATES	18 NO
MILK	3/4 CUP
SUGAR	3/4 CUP
OIL	1/2 CUP
BAKING SODA	1 TSP
CHOPPED WALNUTS	1/4 CUP

METHOD:

Soak the dates in warm milk for 15 minutes.Alternatively you can microwave this for few minutes.

When the milk comes to a normal temperature grind this into a smooth paste along with sugar.

Sieve the flour and baking soda together to ensure even mixing.
Transfer the mixture to a wide bowl and add oil to this and whisk together to blend this well.
Dust the chopped nuts with little flour and add to this mixture.
Slowly add this to the flour.

Grease a pan with oil and dust with flour.
Transfer the mixture to the tin and bake at 160 degrees for 30- 35 mins.
Mine got done in 32 mins. Insert a knife in the center to check whether it is baked or not.
I garnished this with few walnuts. This step is optional.

Cool the cake in the tin for sometime and invert it on a wire rack . Let this cool in the wire rack for few minutes.
Cut this into pieces and serve .

Note:

You can add chopped cashews also.
I added 1/4 tsp of vanilla essence to get the vanilla flavor.
The color of the cake depends upon the variety of dates you use.

SOUTH INDIAN MIXTURE – MADRAS MIXTURE RECIPE

2011-11-17T17:56:00.001+08:00

As mentioned in my Previous post i am sharing the recipe of south indian mixture|madras mixture which we make for diwali and now i packed for my in laws as I am leaving in a day to India. The recipe involves omapodi in that, i followed the recipe of omapodi from Raks space and here comes the recipe for south indian mixture.

INGREDIENTS:

KARA BOONDHI	1 CUP
OMPODI \| SEV	1 CUP
RIBBON PAKODA	1/4 CUP
MULLU MURUKKU	2-3 NO
PEANUTS	1/4 CUP
ROASTED GRAM \| CHUTNEY DAL	1/4 CUP
RICE FLAKES	1/4 CUP
FRESHLY GROUND PEPPER	1/4 TSP
CURRY LEAVES	FEW
SALT	TO TASTE
CASHEW NUTS	FEW(OPTIONAL)
CORNFLAKES	A HAND FUL(OPTIONAL)

METHOD:

Deep fry the peanuts, roasted gram,rice flakes(thick or thin) curry leaves, cashew nuts, cornflakes separately in oil and drain the excess oil in a kitchen towel. While frying them add little salt to the oil.

This time i didn’t use the cornflakes as i am sure my Fil doesn’t like that.
As i am running out of cashews i didn’t add this time.
Mix all the ingredients together and add crushed pepper to this.

Crush the ompodi , ribbon pakoda and murukku into small pieces .
Mix well nicely. Put this in a airtight box and shake this nicely.
Flavorful mixture is ready to consume.
Store this in an airtight box and enjoy with tea | coffee.

Here is a picture of mixture which i made for diwali

KARA BOONDHI RECIPE

2011-11-14T06:40:00.000+08:00

Kara boondhi i made for this diwali and wanted to post the recipe before that. I made this to put it in mixture. But somehow, i couldn’t get time to post this before diwali. Again i am making mixture for my in laws as i am visiting them shortly. Will post the madras mixture recipe soon. Now i am sharing the recipe of Kara boondhi

INGREDIENTS:

BESAN \| KADALAI MAAVU\| GRAM FLOUR	1 CUP
RICE FLOUR	3 TBLSP
RED CHILLI POWDER	1 TSP
SALT	AS NEEDED
BAKING SODA	A PINCH
OIL	FOR DEEP FRYING
CURRY LEAVES	FEW
ASAFOETIDA	2 PINCHES
CASHEW NUTS	7-8 NO(OPTIONAL)
PEANUTS	FEW(OPTIONAL)

METHOD:

Combine both the flour in a bowl. Add salt, asafoetida, and red chilli powder to this.
Add water to this to make this into a dosa batter consistency.
Add the baking soda and mix well.

While adding water to the besan , first add a small amount of water and make it into a thick paste. The amount of water depends upon the texture of besan.
Heat oil in a kadai for deep frying. when the oil becomes hot, just pour 2 tblsp of hot oil to the batter and mix well.
To check whether the consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.
If this forms a nice round ball then the consistency if perfect, else it gives a tail you need to add little extra water. Add 1 tblsp and check again.
If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again.
Now the batter is ready for boondis.

You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from oil.
Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and let the boondis falls into the oil.
Fry till the oil sound subsides. Then only we can get crispy boondis.
take out from oil and drain it in a kitchen towel.

Repeat this for rest of the batter.
Wipe of the ladle every time when you pour the batter.

When it is done transfer everything to a wide bowl and deep fry the curry leaves , cashew nuts and peanuts(if adding) in the hot oil till the cashew turn into a nice golden brown color. Fry everything separately.
Mix well.

Transfer it to a air tight container.

Will post the mixture recipe soon. For more tips on making boondhi visit my post on boondhi ladoo.

SAVOURY COOKIES |SAVOURY BISCUITS | KHARA BISCUITS

2011-11-09T22:08:00.001+08:00

I wanted to try a savoury biscuit|khara biscuit for a long time, and finally i made this yesterday and it came out too good. I followed the ICC recipe for this savoury biscuits.

INGREDIENTS:(yields 10 biscuits)

MAIDA	1 CUP
BUTTER	2.5 TBLSP+1/2 TSP
SUGAR	2 TSP
SALT	1/2 TSP
CUMIN SEEDS	1/2 TSP
GREEN CHILLI	1 NO.
CORIANDER LEAVES	1.5 TBLSP
YOGURT	1.5 TBLSP

METHOD:

Beat the butter and sugar well until creamy.
Add the yogurt to this and mix well.

Now add the flour, salt, chopped chilli and cilantro and mix well and make this into a stiff dough.
Do not knead this by adding too much pressure.
Take a portion of the dough and roll it.

Cut them into any desired shapes using a cookie cutter. I made it into round shape by using a lid of a box.
Grease the baking tray and place this on the tray.

Mine yielded 10 biscuits.
Bake this in a preheated oven at 150 degree.
Bake for 15- 20 mins. Mine got done in 17 mins.
The biscuit will not get brown on the top, but it will get a nice color at the bottom.

We had this with hot cup of tea and this was absolutely awesome.

Note:

Increase the quantity of yogurt by 1 tblsp if the can’t get a dough consistency.
I didn’t add cumin seeds.
You can add ajwain seeds, finely chopped mint or any other herbs of your choice.
You can use 1/2 cup of whole wheat flour and 1/2 cup of all purpose flour.

I am sending this to the Serve it-Savory Baked an event by krithiskitchen and Denny and Bake fest event by Vardini of Zesty Palette

Also sending my Savoury buns to this Kirthi’s event

VEGETABLE PASTA RECIPE WITH HOME MADE SAUCE- KIDS FRIENDLY RECIPE.

2011-11-07T16:48:00.000+08:00

As mentioned in my previous post, i am here with the recipe of Vegetable pasta made with Home made pasta Sauce. This is absolutely a kids friendly recipe and perfect for lunch box. My son will be more happy whenever i make this for him.

INGREDIENTS:

MACARONI PASTA	1 CUP
MIXED VEGETABLES(I used broccoli, corn,carrot)	1 CUP
CAPSICUM(CHOPPED FINELY)	1/4 CUP
OLIVE OIL	1 TBLSP
TOMATO SAUCE	1 AND 1/4 CUP
WHITE SAUCE	3/4 CUP
SALT	AS NEEDED
GRATED CHEESE	1 TSP(OPTIONAL)

Cook the pasta as per the instructions given in the packet by adding enough salt and a tsp of oil to this.
Chop the veggies as desired.
When the pasta got cooked, switch off the flame and before draining the water add the chopped veggies to this and let this sit for 2 minutes.
Now drain the water and add a tsp of oil and toss this nicely.

In a pan, add oil and add the finely chopped capsicums to this and saute for few minutes by adding a pinch of salt tot this . Let this be crunchy.

Now add the tomato sauce and white sauce and mix well.
Let this boil for 2 minutes and add the cooked pasta and veggies.

Let this mix well nicely and the sauce gets infused into the pasta.
Switch off the flame in 2 minutes.
Add the grated cheese (if using)at this stage and serve hot.

HOME MADE PASTA SAUCE RECIPE- TOMATO SAUCE AND WHITE SAUCE RECIPE.

2011-11-03T14:31:00.001+08:00

The very first time I was introduced to pasta by a friend after coming to Singapore 4 years back. When she was talking to me, she was telling that she made pasta for dinner and when i asked about her the recipe she told that she always makes with store bought pasta sauce. So i followed the same way and made for kids and they liked that very much. Now after few years I am so bored with this store bought pasta sauce and wanted to make on my own. The tomato based sauce i learnt from a friend and for the white sauce i followed the recipe from Tarla Dalal.

INGREDIENTS-FOR TOMATO BASED PASTA SAUCE.

TOMATO(RIPED)	4-5 NO
ONION	2 NO
GARLIC	4 PODS
AJWAIN SEEDS(OMAM)	1 TSP
RED CHILLI	1 TSP
GREEN CHILLI	1 NO
SALT	AS NEEDED
SUGAR	1/2 TSP
TOMATO KETCHUP(OPTIONAL)	1/2 TSP
OLIVE OIL	2 TBLSP
OREGANO POWDER	1/2 TSP

Chop the onions and tomatoes roughly and peel the skin of the garlic.
In a pan, add a tblsp of oil to this and add the garlic, onion and green chilli to this and saute for few minutes.
Now add the tomatoes to this and saute nicely in a medium flame till the tomatoes shrink nicely.

Allow this to cool and grind this into a smooth paste along with ajwain seeds, salt,redchilli powder,sugar and tomato ketchup( i didn’t add as mine got over!)
When done, again add oil in the pan and add the ground tomato paste to the this and add the oregano powder and saute this in a medium flame for 5 minutes stirring in between.

Allow this to cool and store it in a airtight container and can be stored in the fridge for a week.

UPDATE: This yielded 1 and 1/4 cup of tomato sauce.

WHITE SAUCE FOR PASTA:

BUTTER	1 TBLSP
GARLIC	4 CLOVES
MAIDA\|ALL PURPOSE FLOUR OR CORN FLOUR	2 TSP
MILK	2 CUPS
OREGANO	1 TSP
PEPPER POWDER	1 TSP
RED CHILLI FLAKES	1 TSP
GRATED CHEESE	1 TBLSP
SALT	AS NEEDED

METHOD:

In a pan add the butter and add the finely chopped garlic and saute for a minute.
Add the plain flour and saute for a very few seconds and add the milk to this.
Stir well not to form any lumps.

Keep it in a medium flame and stir well till it thickens.
Once done add oregano powder, pepper powder and red chilli flakes.
Switch off the flame and add the add salt.

Add grated cheese to this. I skipped this part.

UPDATE: This yielded 3/4 cup of white sauce.

Will soon post the recipe of how I used both the sauces in making pasta.

PUMPKIN SOUP RECIPE- HALLOWEEN SPECIAL

2011-10-31T18:08:00.001+08:00

The weather here is totally changed and almost throughout the day it is raining and I am down with cough and cold for two days and didn’t go anywhere out. When my kids and husband went for vegetable shopping to the near by shop, my daughter picked up a piece of pumpkin and wanted to make something on halloween day , today. First i thought of making Muffins,but when i opened my fridge, i noticed that the butter was over. So i opted for pumpkin soup as it will be comforting for my throat.

INGREDIENTS:

PUMPKINS(CHOPPED)	2 CUPS
ONION	1 NO
GARLIC	4-5 NO
SALT	AS NEEDED
PEPPER POWDER	1/2 TSP
OLIVE OIL	1TSP
LOW FAT MILK	1/2 CUP

METHOD:

Peel the skin of the pumpkin and chop it roughly.

Chop the onions into cubes and peel the skin of the garlic.
In a pan, add oil and put the garlic and onions to this and saute for 2 mins in a medium flame.

Then add the roughly chopped pumpkins and saute for another 2 minutes.
Now add 1 and 1/2 cup of water and cook the onion and pumpkin till the pumpkin become tender. Check it with a fork, whether they are cooked or not.

The pumpkin gets cooked in 7-8 mins.
Allow this to cool. Keep the extra water aside and grind the cooked pumpkin mixture into a puree.
Now add the water which we kept aside and the milk to this.

Boil this and add salt and pepper and enjoy a nice bowl of hot soup.

Note:

You can add a tsp of Oats to this while cooking the pumpkin.
Finely chopped roasted onions can be added on the top for garnishing.

BEETROOT CHUTNEY RECIPE

2011-10-28T09:39:00.001+08:00

Hope you all had a great diwali . After having continuous treat of sweets and snacks we all wanted to have a simple food. This beetroot chutney|thogaiyal is an yummy one which i learnt from a friend and when mixed with hot rice this will taste heaven.

INGREDIENTS:

BEETROOT	1 NO
CUMIN SEEDS	1/2 TSP
CHANNA DAL	1 TSP
URAD DAL	1 TSP
REDCHILLI	3 NO
CURRY LEAVES	A HANDFUL
GARLIC	2-3 NO
OIL	2TSP
MUSTARD SEEDS	1/4 TSP

METHOD:

Peel the skin of the beetroot and chop this into small cubes.
In a pan, add oil and throw in the cumin seeds, redchilli,garlic, curry leaves, channa dal and urad dal.
Saute this in a low flame till the dals turn golden brown.
Keep this aside.

Now add the chopped beetroot and saute this in a medium flame without getting burnt. Add a Tsp of oil in between.
Cook for 10 mins.

Allow it to cool. Grind this along with the dal mixture into a fine paste.

In a pan add a drop of oil and the throw in the mustard seeds.
When it splutters, add the ground beetroot chutney.
Saute in a low flame for a minute.
Transfer it to a serving bowl.
Enjoy with rice,roti or even for dosa.

CHOCOLATE BURFI | CHOCOLATE FUDGE |DIWALI SWEET RECIPE

2011-10-24T20:10:00.001+08:00

Chocolate Burfi or Chocolate fudge is a simple and easy to make sweet and trust me this will really be a treat for kids . I learnt this from my husband’s mami , and i am sending this to my kids who have diwali celebrations at school tomorrow.

INGREDIENTS:

MILK POWDER	1 CUP
SUGAR	3/4 CUP minus 2 TBLSP
COCOA POWDER	2 TSP
CASHEW NUTS(CHOPPED)	2 TBLSP
ALMONDS (CHOPPED)	2 TBLSP
DESICCATED COCONUT	1/2 TSP(OPTIONAL)
BUTTER	1 TBLSP

The important thing in getting the burfi perfect is the one string consistency.

Take sugar in a saucepan and just add little water to cover the sugar.
Boil this in a medium flame.
When the sugar gets completely dissolved and it reaches one string consistency (check between your thumb and index finger to check one string consistency) switch off the flame.
Just add the milk powder and cocoa powder mixture,butter to this and stir well.

In a butter greased plate transfer this mixture and flatten this.
The consistency will be of a thick idli batter.

Sprinkle the nuts and desiccated coconuts to this evenly.
When it is cool( may be in ten minutes) cut it into desired shapes and enjoy the burfi.

This yielded 12-14 pieces of the size shown in the picture.

I made this in two batches.
So in the first batch i chopped the nuts with knife but during the second time i lost my patience and just put the nuts in the mixer and the difference you can see in the pictures.
While making the second batch my husband suggested me to mix a portion of nuts in the batter(sugar syrup+milk powder+cocoa powder) and I spread a portion of nuts in the greased plate and garnished few on the top.
I added 1/2 tsp of vanilla essence to the second batch of the burfi and it tasted awesome.
Do not cook in flame after adding the cocoa powder, will make the burfi bitter.
Do not add more water to the sugar while making the syrup, this will make the burfi watery and cannot be made into pieces.

Wish all my readers, friends and well wishers a very

HAPPY AND SAFE DIWALI.

I cut it into small pieces

RICE PAYASAM FROM KAILAS KITCHEN – REMEMBERING JAYASREE SATISH

2011-10-23T00:43:00.001+08:00

I am really struggling to find words to write this post and can’t control tears rolling down from my eyes while writing this post. As a food blogger, we all will feel happy when someone tries our recipe and tell us they enjoyed the recipe very much. But Jayasree Satish is no more with us in this moment to enjoy the happy moments. Though i know only through facebook, i always love her smile and calmness in her face. To be more honest, i visited her blog for the first time a few days back and i am amazed to see very nice collection of recipes in her blog.

I tried rice payasam from her blog and that came out super delicious and my husband was asking me to make this again. When i told him about the source of recipe even he also felt very sad. Visit Kailas kitchen for the original recipe:

INGREDIENTS:

RICE	3 TBLSP
COCONUT	1/2 CUP
MILK	1 CUP
GHEE	1 TSP
SUGAR	4 TBLSP
CARDAMOM POWDER	A PINCH
CASHEW NUT	6-7 NO

METHOD:

Soak the rice in water for 1/2 an hour.
Drain the water and grind this along with coconut into a fine paste.
In a pan, add 2 cups of water and the paste and cook it in a low flame stirring every now and then.
when this gets completely cooked (will be ready in 5-6 mins) add the sugar and stir well till it get dissolved.
Add milk to this and bring it to a boil keeping the flame low.Switch off the flame.
Fry the cashew nuts in ghee and add to the kheer.
Add cardamom powder to this. Mix well.
This really tasted well and since i am a big fan of coconut burfi i personally relished it to the core.
I made this on friday night as a dessert for dinner.

SANDESH RECIPE | DIWALI SWEET RECIPES

2011-10-21T05:50:00.001+08:00

Sandesh is an easy sweet made with home made paneer. Long time i was planning to make this sandesh and I followed the method from here.

INGREDIENTS:

MILK	1 LITRE
LEMON JUICE	2 TBLSP
SUGAR	1/4 CUP
EVEREST MILK MASALA	A PINCH(OPTIONAL)
CARDAMOM POWDER	A PINCH
PISTACHIO	FEW (FOR GARNISHING)

METHOD:

Bring the milk to boil and once it is done simmer the flame and add the lemon juice.
while adding the lemon juice dilute this with 1-2 tblsp of water.
When the milk starts curdling and the water separates switch off the flame and immediately strain this in a muslin cloth and wash it nicely to get rid of the sour taste of lemon.

Squeeze out the excess water. Now the fresh paneer is formed.
Making it into a smooth dough by nicely kneading with your hands for 4-5 mins.
Since in the original recipe it has given the option of doing this in a food processor, i put the paneer in the mixie along with sugar and milk masala powder. If using cardamom powder add at this stage.
Run the mixie for few seconds. This will become smooth and become a paste. This may be watery, do not panic.

Transfer this mixture to a pan and saute this nicely for 2 mins in a medium flame or till you reach the right consistency.
Switch off the flame.

Transfer this to a plate and knead well for a minute.
At this stage when you make a ball, it should be made without any cracks.
Go ahead of making equal sized balls and slightly flatten this.
Garnish with pistachios.

This recipe yielded 8 sandesh. This can be stored in the fridge for 4-5 days.

RIBBON PAKODA | NADA THENKUZHAL |DIWALI SNACK RECIPE

2011-10-19T09:38:00.001+08:00

Ribbon Pakoda| nada thenkuzhal|ola pakoda is an easy snack which is made during diwali | janmasthami in most of the houses. My mom and mil makes this very often as we all love this in our family. I am sharing the recipe for ribbon pakoda – an easy snack recipe:

INGREDIENTS:

RICE FLOUR	2 CUPS
BESAN( BENGAL GRAM FLOUR)	1 CUP
RED CHILLI POWDER	2 TSP
SALT	AS NEEDED
ASAFOETIDA	2 PINCHES
SESAME SEEDS \|ELLU	1 TSP
MELTED BUTTER	2 TBLSP
OIL	FOR DEEP FRYING

METHOD:

In a wide bowl, add the rice flour and gram flour .
Add in the redchilli powder, salt, sesame seeds,butter and asafoetida.
Mix this into a soft dough using water.

Heat oil for deep frying in a kadai.
Add a portion of dough in the murukku press (use the ribbon pakoda achu) and make a round layer in hot oil.

When it is done on one side flip this carefully using the ladle.
When the sizzling sound subsides take it out from the hot oil and drain the excess oil in a kitchen towel.
Repeat this for the remaining dough.

Store this in airtight container.

Note:

Always fry the pakoda in hot oil. If you make the make the flame low the pakodas will drink lot of oil.
Always use fine quality and smooth flour.
If the flour is not of fine texture the pakoda will break when we make and also it will drink oil.
If making in bulk, just mix all the ingredients except water.
Make dough in batches to avoid the pakodas getting reddish in colur.
Fresh ground pepper powder can be used instead of red chilli powder.

BOONDI LADOO| HOW TO MAKE BOONDI LADOO|DIWALI SWEET RECIPE

2011-10-17T05:35:00.000+08:00

Boondi Ladoo , we make for every diwali in my in laws place, but after coming to Singapore i never attempted on my own, since i don’t have the proper boondi ladle(jarini, we call in tamil). But later one day, when i was talking to my mom, she told that we can make with the perforated ladle we normally use for deep frying snacks. So i attempted with that and it was a great success. I want to give a note in this post, if you think making ladoo is a complicated thing, just erase all your misconceptions and go ahead of making yummy ladoos. Here Comes the recipe of boondi ladoo.

My mom’s sister shared the recipe with me and i have followed few tips from vah chef and mallika badrinath cookbook.

INGREDIENTS:(for 15- 17 ladoos)

BESAN \| BENGAL GRAM FLOUR	1 AND 1/4 CUP
COOKING SODA(BI CARBONATE OF SODA)	A PINCH
SUGAR	1 AND 1/2 CUP
WATER(TO MAKE SUGAR SYRUP)	1/2 CUPminus1 TBLSP
OIL	FOR DEEP FRYING THE BOONDI
FINELY CHOPPED CASHEW NUTS	1 TBLSP
CLOVES	3-4
CARDAMOM POWDER	A PINCH
GHEE	1 TSP
YELLOW FOODCOLOUR	A PINCH(OPTIONAL)

METHOD:

Sieve the besan without any lumps. Add the cooking soda to this.Add the yellow food colour (if using). I didn’t use as my besan always gives a nice yellow colour.
Mix the besan with water to make a batter of dosa batter consistency.

While adding water to the besan , first add a small amount of water and make it into a thick paste.
Then add the rest of the water. the amount of water for 1 and 1/4 cup of besan is approximately 3/4 cup of water. This purely depends upon the texture of the besan.
Fry the cashew nuts and cloves in a tsp of ghee and keep it aside.

For making the sugar syrup, mix the sugar with the given amount of water in a heavy bottomed vessel.
Heat till the sugar gets dissolved stirring in between.
Once sugar gets dissolved stop stirring and boil till this reach one string consistency.
You can check the one thread consistency of the syrup between the thumb and the index finger.

Switch off the flame at this stage and heat the oil in a heavy bottomed pan to fry boondis.
To check whether the consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.
If this forms a nice round ball then the consistency if perfect, else it gives a tail you need to add little extra water. Add 1 tblsp and check again.
If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again.
Now the batter is ready for boondis.

You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from oil.
Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and let the boondis falls into the oil.
When it is half fried take it out from the oil and trasfer it to the sugar syrup.

Repeat the process for the the remaining batter.
While repeating , wipe out the excess batter from the top and back of the ladle used for making boondi. This will help in getting round shape.
I remember my grand mom washes the ladle for each batch and wipe with a dry cloth.

Add the fried cahew nuts, cloves and elachi powder to the boondi sugar mixture.
Mix this well with the back side of the ladle.

When it is luke warm make balls of desired shapes and store this in a airtight container.

Note:

The sugar syrup should be warm while putting the boondis in that.
Make balls when this is luke warm, else the sugar will be crystalised and ladoos can not be formed.
The ladoo ,if handled properly can be stored for 7 days in the room temperature.
Always use good quality sugar and mineral water| drinking water for making the syrup.
Do not touch ladoos with wet hands.
Do not use water ,if you don’t get balls.this will make a fungal layer on the ladoo.
If for any reason you dont able to make balls, just make 2 tbslp of sugar syrup of pur this over the boondis and make ladoos.

KALAKAND RECIPE|DIWALI SWEETS RECIPE

2011-10-14T08:56:00.001+08:00

Kalakand is a milk sweet which i tried for the first time and i was very much impressed by the outcome of this sweet. Though i have tasted this few years ago,this is the first time i attempted to try this and it was a great hit.

INGREDIENTS:

MILK	2 CUPS + 2 CUPS
LEMON JUICE	1 AND 1/2 TBLSP
SUGAR	1/4 CUP +3 TBLSP
CARDAMOM POWDER	A PINCH
GHEE	1/4 TSP(TO GREASE THE PLATE
PISTACHIO	FEW TO GARNISH

This measurement yielded 7-8 kalakands of medium size.

Method:

Add 2 cups of milk in a vessel and once this reaches the boiling consistency just keep the flame in low and allow the milk to reduce into 1to 1 and 1/4 cup.

Meanwhile boil the remaining 2 cups of milk in a vessel and once when it comes to boil, add the lemon juice to this. Dilute the lemon juice with 1 tsp of water.

Now you can see the water start separating.
switch off the flame to avoid over coking and drain with a clean muslin cloth.
Wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer.

Add this Paneer to the boiling milk and mix well.
Keep the flame low.
Add sugar and cardamom powder to this and mix well.

Saute this nicely without getting burnt, till the moisture leaves and this become a whole mass.
This took approximately 11 minutes for me.
Grease a plate with ghee and keep aside.
Once the milk + paneer combo comes into a mass transfer this to the plate greased with ghee.

Keep this in the refrigerator for half an hour.
After that, cut them into squares and garnish with sliced pistachios.

Note:

You can replace sugar with 1/2 tin of condensed milk.
If using condensed milk add it after the milk comes to a boil.
This can be done in microwave also .

OKKARAI |UKKARAI RECIPE-DIWALI SWEET RECIPE

2011-10-12T21:51:00.001+08:00

Okkarai | Ukkarai is a traditional sweet made in most of the tamil brahmin houses for diwali. I still remember my mom makes this in a very bulk quantity and except me everybody loves this okkarai very much. When i was talking to my mom yesterday, suddenly i remembered of this and asked her for the recipe. In my in –laws place we don’t make this ,and i made this for my hubby who is very fond of sweets. Here comes the recipe of okkarai.

INGREDIENTS:

CHANNA DAL	1/2 CUP
JAGGERY	1/2 CUP
CASHEW NUTS(BROKEN INTO PIECES)	2TSP
GHEE	2TBLSP
CARDAMOM POWDER	A PINCH

METHOD:

Roast the channa dal in a pan for 2 mins(be careful not to burn this)
Soak it in water for 3 hours.
Drain the water and grind this into a smooth paste .Just add 1 tblsp of water while grinding.
Grease a small bowl with ghee and transfer the ground channa dal to this and steam this for 10 mins.

After steaming, break it into pieces and once it is cool, just grind it in a mixer to get a make it into fine pieces.

In a pan put the jaggery and add 2 tblsp of water to this.
Filter the impurities if any.Keep the flame low.
Let the jaggery melt and comes to 1 string consistency.
You can check this by taking the jaggery syrup between the thumb and the index finger.
When it reaches this stage , add the ground dal to this and mix it nicely.
Add a tblsp of ghee to this and mix well,till it becomes soft and reaches a puttu or usili consistency.

It took 10-12 mins for me to reach this stage.
You can add few tsp of ghee in the middle also while sauting.
Always keep the flame low while doing this.
Fry cashews in ghee and garnish the okkarai with cashews.

Add cardamom powder to this and mix well.
Enjoy this as it is.
Though this may sound weird my mom and grandma will eat this as an accompaniment for CURD RICE.

Note:

Some may skip the procedure of steaming the ground dal.
But this will take more time to get cooked .

DIWALI RECIPES|SWEETS AND SNACKS

2011-10-11T20:21:00.001+08:00

Just click on the picture to get the recipe

SWEETS:

PAL PAYASAM

SNACKS RECIPES:

Keep visiting for more sweets and snacks recipes till diwali. See you all soon with more interesting recipes.

Visit my RECIPE INDEX PAGE for more sweets and snacks.

MULLU MURUKKU | DIWALI SNACK RECIPE

2011-10-10T16:24:00.001+08:00

Mullu Murukku | Chakali| Magizhampoo is a crispy snack which we usually make for diwali or janmashtami. Last time during my trip to India, my mom made the flour and packed for me. But unfortunately idue to slight excess in the size of baggage i have to leave this at home. I never thought of making flour for this at home in the mixer(mixie) , but when i tried making yesterday it turned out pretty well .

Here comes the recipe for mullu murukku:

INGREDIENTS:(TO MAKE THE FLOUR)

THIS MAKES 4 CUPS OF FLOUR

RAW RICE	3 CUPS
CHANNA DAL	1/4 CUP +1 TBLSP
YELLOW MOONG DAL	1/2 CUP

OTHER INGREDIENTS:(THIS MEASUREMENT IS FOR 1 CUP OF FLOUR)

SOFTENED BUTTER	1/2 TSP
OIL	FOR DEEP FRYING
WATER	TO KNEAD THE DOUGH(1/2 CUP APPROX.)
SESAME SEEDS(ELLU)	1/4 TSP
ASAFOETIDA	2 PINCHES
SALT	AS NEEDED

METHOD:

For the flour:

Dry roast the moong dal and channa dal together till nice aroma comes.(for 3-5 mins in medium flame)
Do not get it burnt.

When it is cool, grind this along with raw rice in a mixie.
Sieve this and again powder this ,till it turns out into a smooth flour.
The mixer may get over heated. Making flour in mixer in advisable for small quantities.
If you stay in a place where you have flour mill, then half of the job is done.
Spread the flour in a plate and store it in a airtight container.
The flour is ready to use.

To make murukku: ( I made with 1 cup flour and this yielded 10 murukku of medium size)

Add the flour, butter, salt, sesame seeds, asafoetida in a wide mouthed vessel.
Add water to make this into a soft pliable dough.
Take a handful of dough and place this in a murukku presser.

Use this aachu for mullu murukku.Or you can use the 3 stars one also.

Heat the oil till it becomes hot.
Make a round shape in a laddle and just transfer it to the oil.

When it sizzling sound subsides take this out from the hot oil and drain the excess oil in the kitchen towel.
Repeat this process for the remaining dough.

Store them in a airtight container and enjoy crispy murukku with hot tea.

Tips:

The texture of the flour depends on how nice your mixer is.
If it is not ground properly this will not come in round shapes.
You can directly make rounds in the oil as I did for Thenkuzhal.
If making circles in ladle,ensure that it it not hot. Else will stick to the ladle.
Do not keep the oil in low flame.

MANGO RICE RECIPE

2011-10-06T06:00:00.000+08:00

Mango rice is an easy one to make and i can say this is a perfect lunch box menu. Recently i made this and my son who never tries any new food apart from usual rasam and curd rice, ate this and he relished this a lot. What else can make a mom happy. Here comes the recipe of the simple mango rice.

COOKED RICE	1 CUP
GRATED MANGO	4 TBLSP
OIL	1 TBLSP
MUSTARD SEEDS	1/4 TSP
PEANUTS	1 TBLSP
GREEN CHILLI	2 NO
SALT	AS NEEDED
TURMERIC POWDER	A PINCH
CURRY LEAVES	FEW
URAD DAL	1/4 TSP
CHANNA DAL	1/4 TSP

METHOD:

Cook the rice and fluff it with a fork.
Add a tsp of oil and half of the salt to this and allow this to cool.

In a pan add oil and throw in the mustard seeds, channa dal ,urad dal, peanuts, green chilli and curry leaves.
Saute till the dal and peanuts turn golden brown.
Put off the flame and add the turmeric powder and the remaining salt to this.

Add the grated mango and the tempered mixture to the rice.

Mix this nicely with rice.
Yummy mango rice is ready to pack for lunch box.

Note:

The addition of mango depends on the sourness of the mango.
If it is very sour then reduce the quantity.
Do not add the mango when the rice is very hot.
Do not over cook or mash the rice.

EGGLESS VANILLA CHOCO CHIP MUFFINS RECIPE

2011-10-04T10:22:00.001+08:00

I have been searching for a vanilla muffin recipe and finally my search ended after trying out fantastic muffins from sharmis passion. This muffin i made for my daughter’s teacher’s farewell and though i was very busy on that day i made with great enthusiasm, as she is my most favorite among all teachers and even for my daughter. Her teacher enjoyed this a lot and my daughter’s friends also liked this very much. They all made my day. Here comes the recipe of eggless vanilla muffin recipe:

Since i have some problems with my internet connection i couldn’t access my reader and missed many wonderful posts. Will catch up soon.

For original recipe click HERE.

This recipe yields 12 muffins of the size you can see in the picture.

ALL PURPOSE FLOUR	1 AND 1/2 CUP
CORN FLOUR	1 TSP
SUGAR	3/4 CUP
BAKING POWDER	1 TSP
MILK	3/4 CUP
VANILA ESSENCE	3/4 TSP
BUTTER	1/4 CUP
CHOCO CHIPS	1 AND 1/2 TSP
SALT	A PINCH(IF USING UNSALTED BUTTER)

METHOD:

Sieve the all purpose flour, corn flour, and baking powder to ensure even mixing.
In a wide bowl add the sugar and butter together till it becomes creamy.
Since i don’t have have the electric beater this part made my hands a very good exercise.

Add the milk and vanilla essence to this and creamy mixture and beat well.
Add the sieved flour to this mixture slowly.
Gently mix this .the batter will be little thick.
Add 1 tblsp of choco chips to this and pour it in the muffin liners.
Fill 3/4 portion of the liner.
Garnish with few choco chips.
Pre heat the oven to 160 degrees.
Bake this for 20-25 mins.

Mine got done in 22 mins. Insert a tooth pick to check out whether it is done. If it comes out clean then take it out and cool it in a wire rack.
I made this on a sunday morning and my daughter took this to school on monday. I didn’t keep it in the fridge.

While writing this post i remembered today a very good friend of mine is celebrating her birthday and she has recently started a blog. Wish you a very happy birthday Rajeni and you can visit her at Rajdeepscookery.

Will meet you all soon with diwali recipes.

ELLU URUNDAI RECIPE-NAVARATRI RECIPES

2011-09-29T09:12:00.001+08:00

Navaratri has started and everybody will be making different varieties of sundal every evening. My mom makes ellu urundai during navratri, especially on Saturday evening. So here i am with Ellu urundai / sesame ladoo recipe.This this a simple one and can be made in a jiffy and doesn’t involve addition of ghee or oil.

INGREDIENTS:

SESAME SEEDS\|TILL\|ELLU	1/2 CUP
JAGGERY	1/4 CUP

METHOD:

Roast the sesame seeds in a pan till it crackles. Take care not to burn this.
Allow this to cool.
Run this in a mixer coarsely.

Add the jaggery to this and run it in the mixie into a fine powder.

Transfer this to a plate and make it into a medium sized balls.
The sesame seeds will leave oil while grinding, this will be helpful in grinding.
This measurement yielded 8 balls .
I used white sesame seeds. Black sesame seeds can also be used.

KANCHIPURAM IDLI RECIPE

2011-09-26T15:50:00.001+08:00

Kanchipuram idli is a Traditional dish made for breakfast and even for dinner which i learnt from my friend, and the original recipe she got from her grandmother,who is an expert is making kanchipuram idlis.

A friend of mine served this during navaratri, when we went to her house for golu.

INGREDIENTS:

IDLI RICE	1 AND 1/2 CUP
RAW RICE	1/2 CUP
URAD DHAL	1 CUP
PEPPER	1 TSP
CUMIN SEEDS	1/2 TSP
GRATED GINGER	1/2 TSP
SESAME OIL	1TBLSP+1/2 TSP
GHEE	1TSP
SALT	AS NEEDED

METHOD:

Soak the raw rice, idli rice and urad dhal together in water for 5-6 hrs or overnight.
After 6 hrs, grind it in grinder. While grinding do not make it too smooth , let it be little coarse.
Add salt and keep it aside for 8 hrs( or till it gets fermented).
The batter should be of normal idli batter consistency.
Before making, take a portion of batter in a vessel.
I took a cup of batter.

Crush the pepper coarsely and add the Whole cumin seeds.
Add the grated ginger, 1 tblsp of sesame oil and ghee.
mix together nicely . Grease a bowl with sesame oil and pour the batter.
Steam it for 20 mins or check inserting a tooth pick .If it comes out clean then it is done.

Allow it to cool for 5 mins and invert it in a plate.
Cut into pieces and serve with Idli Milagai Podi.

Note:

A cup of fermented batter yielded 4-5 small pieces.
Hours of fermentation vary depending on the weather conditions.
You can add a tsp of dry ginger powder(sukku) to the batter, if you like the flavor.
Do not skip the mentioned oil and ghee . Addition of this will make the idli very soft and moist.
This will taste delicious when consumed after 2 hrs from making.

METHI PULAO RECIPE

2011-09-22T05:48:00.001+08:00

Pulao made with Fenugreek leaves.

This is a simple and flavorful pulao made in jiffy and perfect one for lunch box also. I learnt this recipe from my friend who makes this so often, and the highlight of this pulao is it doesn’t involve any grinding of masala and only cardamom is used for the flavor.

Since i made this in the morning couldn’t take proper step wise pictures .Will update soon.

INGREDIENTS:

METHI LEAVES/FENEUGREEK LEAVES	1 CUP (LOOSELY PACKED)
BASMATHI RICE	1 CUP
CARDAMOM	5-6 NO
ONION	1 NO (BIG)
TOMATO	1 NO.( BIG)
GREEN CHILLI	2
REDCHILLI POWDER	1 TSP
MINT LEAVES	FEW
OIL	2-3 TBLSP

METHOD:

Wash and soak the rice for 10 mins in 1 and 1/2 cup of water.
Wash the methi leaves and chop it finely . Keep it aside.
Thinly slice the onions and finely chop the tomatoes.
In a pressure cooker add oil and add the cardamom.
Slit the green chillis and add this and add the sliced onions.
Saute for few minutes, the onions have to be crunchy ,so do not overcook.
Add the tomatoes and saute for few minutes and throw in the chilli powder and salt.

Now add the Chopped methi leaves and saute for a minute or two.
Throw in the mint leaves and stir it well and add the soaked rice.
Cover it with a lid and pressure coo till 2 whistles.
Serve hot with onion raitha.

Note:

Addition of tomato is a must so do not skip this.
The tomatoes used in this takes out the bitterness of methi leaves.

CHICK PEAS SUNDAL (KONDAKADALAI SUNDAL)|NAVARATRI SUNDAL RECIPES.

2011-09-19T06:48:00.001+08:00

Navaratri season is going to start in another few days and so i am here with sundal recipe. This is the recipe of sundal made with black chana which is made on saraswathi pooja. As the festive mood is on,you can visit here for more festive recipes in the coming weeks.

INGREDIENTS:

CHICK PEAS \| BLACK CHANA	1/2 CUP
COCONUT SCRAPPED	2 TBLSP
RED CHILLI	1 NO
ASAFOETIDA	A GENEROUS PINCH
COCONUT OIL	1 TSP
GINGER	1/2 INCH PIECE(OPTIONAL)
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW

METHOD:

Soak the chickpeas overnight or for 7-8 hrs with enough water.
Before cooking wash them off nicely .
Then add 1/2 cup of water , salt and a generous pinch of asafoetida to this and pressure cook till 4- 5 whistles.
Take out once the pressure is released and drain the excess water.

Grind the scrapped coconut, ginger, redchilli , curry leaves coarsely in a mixer.

In a kadai add coconut oil and add mustard seeds to this.
When it splutters add the coconut mixture and fry it in a low flame for a minute or two.
Add the cooked sundal to this and mix nicely.

Transfer to a serving bowl.
Sundal is ready for neivedhyam.

LAUKI KHEER | BOTTLEGOURD KHEER RECIPE

2011-09-14T22:49:00.001+08:00

Lauki/ Sorrakai in tamil is a veggie which we use for making kootu. I never know that we can make sweet out of this veggies, till i tasted lauki halwa at my friend’s place. Then she told that we can make kheer out of this veggie too. Since this was interesting i wanted to give it a try and to my surprise this turned out so yummy and here comes the recipe:

INGREDIENTS:

LAUKI	1/2 NO
MILK	1 LITRE
CONDENSED MILK	1/4 CUP
SUGAR	2 TBLSP(OPTIONAL)
GHEE	1 TBLSP
SAFFRON	FEW STRANDS
CARDAMON POWDER	A PINCH

METHOD:

Peel the skin of the bottle gourd and scoop out the seeds.
Grate them and squeeze out the water from this.

In a kadai add the ghee and saute this grated squeezed bottle gourd for 3-5 mins in a low flame.

Keep it aside. Boil the milk and reduce it to 3/4 th of the quantity.
Add condensed milk and stir well.
Add the grated bottle gourd to the milk mixture and let this boil in milk for 10 minutes in a low flame.

Switch off the flame and add sugar (if using) and cardamom powder . Stir well.
Garnish with few saffron strands.
Serve chilled.

Sending this kheer to the event started by Nivedita and hosted by Rak's Kitchen.

I am sending my Carrot Kheer and Pineapple Kesari to the same event. Click on the picture for the recipe.

WATERMELON & ORANGE JUICE

2011-09-12T14:23:00.000+08:00

Most of the time fruits are consumed as it is at my home, especially watermelon ,but this i wanted to make it a juice and as i had so many oranges in my fridge, i wanted to make a a medley out of these two . And no doubt this combo turns out delicious and it was so refreshing too when we had this with our breakfast.

INGREDIENTS:

WATERMELON(DESEEDED AND CUT INTO CUBES)	2 CUPS
ORANGE JUICE	1 CUP( I USED 2 BIG ORANGES)
SUGAR	1 TBLSP
WATER	1/4 CUP(OPTIONAL)

METHOD:

Combine all the ingredients and blend it in a mixie.
Strain it through a metal strainer.
Float some ice cubes on the top and serve.

Note:

Sugar can be replaced with 2tblsp of honey.
I didn’t add water while making the juice

LEMON RASAM

2011-09-09T04:00:00.000+08:00

Lemon Rasam recipe is a simple one which i never eat when my mom make this during my childhood days, slowly nowadays i started liking this . But still i make this very rarely since my kiddos are a big fan of my Tomato Rasam, and i make this often. so coming to the recipe of lemon rasam:

I couldn't take stepwise pictures and will update this soon.

INGREDIENTS

WATER	1 AND 1/2 CUP
TOOR DHAL(COOKED)	3 TBLSP+3/4 CUP WATER
GREEN CHILLI	3 NO
TOMATO	2 NO
LEMON JUICE	1 TBLSP
ASAFOETIDA	2 PINCHES
TURMERIC POWDER	1/4 TSP
CORIANDER AND CURRY LEAVES	FEW
OIL/ GHEE	1/2 TSP
MUSTARD SEEDS	1/2 TSP
SALT	AS NEEDED

METHOD:

In a vessel, add the water . Grind the tomatoes and add the puree.
Slit the green chilli , add this to the vessel along with salt, asafoetida.

Bring it to boil for 3-5 minutes, till the raw smell disappears.
Pour in the toor dal+water.
Add the curry leaves and coriander leaves.
When it starts frothing switch off the flame.
Do not boil. Switch off the flame.
Add ghee/oil in a small pan and temper with mustard seeds.
Add this to the rasam.
Now add the lemon juice and close the rasam with lid.
Serve hot with any curry. We had with Simple Potato Curry.

Note:(UPDATED)

Do not reheat the rasam after adding the lemon juice.
It will make the rasam bitter

FRUIT CUSTARD

2011-09-07T22:11:00.001+08:00

Though i make fruit custard very often i never thought of posting the recipe in my space till my friend asked me “how to make fruit custard?”and she added that she searched for that recipe in my page too. So without any second thought on the next day i made this and here comes the recipe for custard.

Ingredients:

CUSTARD POWDER	2 TBLSP(I USED VANILLA FLAVOUR)
LOW FAT MILK	1/2 LITRE
SUGAR	3 TBLSP
MIXED FRUITS	1 CUP

METHOD:

Boil milk in a saucepan keeping aside 4 tblsp of milk
Mix the custard in 4 tblsp of milk without any lumps.

When the milk comes to a nice boil simmer the flame and add the custard mixture.
Stir well. Be careful at this stage not to get it burnt.
Add sugar. Mix well.

Switch off the flame in 2 mins.
Transfer it to a bowl and allow it to cool.
Keep it in the refrigerator for 4-5 hrs.
Cut the fruits into small cubes and add it to the custard while serving.
I used mango, pomegranate, apple and banana.
Grapes can also been added.
You can also add dry fruits also to make it more rich.

GOBI PARATHA | CAULIFLOWER PARATHA RECIPE

2011-09-04T22:07:00.001+08:00

I wanted to post this gobi paratha recipe for a long time but somehow, i couldn’t click the picture as i make this for dinner. This weekend when i made these cauliflower parathas for breakfast i could able to click the pictures. A simple and perfect cauliflower paratha recipe follows:

INGREDIENTS:

FOR THE FILLING:

GRATED CAULIFLOWER	3/4 CUP
GINGER	1/2 TSP(GRATED)
GARLIC	4 PODS(FINELY CHOPPED)
GREEN CHILLI	3 NO( FINELY CHOPPED)
OIL	2 TSP
ONION	1 NO.(OPTIONAL)
CORIANDER LEAVES	2 TBLSP(FINELY CHOPPED)
TURMERIC POWDER	A PINCH
SALT	AS NEEDED

FOR DOUGH:

ATTA	1 CUP
WATER	AS NEEDED
OIL	1 TSP

METHOD:

Knead the atta into a pliabe dough , cover and keep it aside.
In a pan, add oil and throw in the finely chopped green chilli, finely chopped garlic and the grated ginger.
Saute them for few minutes.

Add the finely chopped onions(if using) and it for few minutes.
Add the grated cauliflower, salt and turmeric powder.
Mix well and saute in medium flame for 2-3 minutes.
Add the coriander leaves.
Allow it to cool.

Make a lemon sized ball out of the dough and roll it to form a small disc.
Add 1 and 1/2 tblsp of filling in the center.

Cover the edges and roll it gently to form a paratha.

Heat a griddle and place the paratha on that and cook till it is done on both sides.

Add 1/4 tsp of oil if u need,else brush with little oil and serve hot with yogurt / pickle.
We enjoyed this as it is.

Grated/ scrambled paneer can be added in the filling.

OATS AND BROKEN WHEAT PORRIDGE

2011-09-02T09:16:00.001+08:00

After having a lot of sweets for the past 2 weeks i wanted to have a simple breakfast today . This recipe i bookmarked from Tarla Dalal's page a few weeks ago and this cinnamon flavoured porridge didn’t fail to impress me. It was so aromatic and filling and here comes the recipe for this.

I made slight alterations to suit my taste.

INGREDIENTS:

BROKEN WHEAT	3 TBLSP
OATS	3 TBLSP
LOW FAT MILK	1/2 CUP
SUGAR	1 TBLSP
CINNAMON POWDER	1/4 TSP
APPLE SLICES	1/2 CUP
BANANA SLICES	1 CUP
BUTTER	1/2 TSP

Wash the broken wheat nicely and drain the water.
Heat the butter in a pressure cooker, add the broken wheat and sauté for 3 to 4 minutes.
Now add oats and saute for 2 mins.
Add the milk and 1 cup of water and pressure cook for 2 whistles.
Add the cinnamon powder and sugar and mix well.
Keep this in the refrigerator.
Serve with sliced apples and bananas.
Since i don’t like bananas i didn’t add.

VINAYAKAR CHATURTHI RECIPES/GANESH CHATURTHI RECIPES

2011-08-31T09:00:00.002+08:00

I wish all my readers a very Happy Ganesh Chaturthi and click on the picture for Modak/ kozhukattai recipe and some more:

See you soon with an interesting recipe.

EGGLESS COCONUT COOKIES | DESICCATED COCONUT COOKIES

2011-08-29T09:50:00.001+08:00

Right from my childhood i am big fan of cookies and biscuits. My day has never started without any biscuits. After trying out a easy and simple Coconut ladoo i wanted to make a cookies with the remaining desiccated coconut and here comes the recipe for coconut cookies.

Recipe Source: Aayi's recipe:

This measurement yielded 32 cookies.

INGREDIENTS:

MAIDA/ ALL PURPOSE FLOUR	2 CUPS
DESICCATED COCONUT	3/4 CUP
SUGAR	1 CUP
BAKING SODA	1/2 TSP
BUTTER	1 CUP
CARDAMOM	1/2 TSP
RAISINS	FEW( OPTIONAL)

I didn’t take step wise pictures this time and will soon update when i make next time.

Melt the butter( the measurement given for butter in the ingredient list is before melting the butter.
Add this to all the ingredients (except raisins)and mix well.

Make small balls and flatten it. If using raisins keep it on top of each ball and slightly push it into the dough.
I didn’t do this since i don’t have raisins at home on that day.
Pre heat the oven at 150 degrees.
Bake it in a lined tray for 15-17 mins or till it is done.
The cookies turned out so nice and they tasted so yum and crisp .

BREAD UPMA | BREAD UPMA RECIPE

2011-08-25T13:53:00.001+08:00

The recipe for bread upma i learnt from my mom who is an expert in making this dish and it has an interesting background too in our family. When my dad came to meet my mom for the first time, my mom made this bread upma as it is considered in those days, as an innovative and rich dish to serve for guests. My mom learnt this from her father( my grandfather) who is a good cook and this time i wanted to share this recipe with you.

INGREDIENTS:

BREAD SLICES(I USED THE WHOLE MEAL BREAD)	6 NO
OIL	3 TBLSP
ONION	2 NO
POTATO	1 NO
MIXED VEGGIES	1 CUP( CARROT, PEAS AND BEANS)
RED CHILLI POWDER	1/2 TSP
SALT	TO TASTE
GARAM MASALA	A PINCH
CURRY LEAVES	FEW
CORIANDER LEAVES	FEW
MUSTARD SEEDS	1/4 TSP
LEMON JUICE	1/2 TSP
CASHEW NUTS	10-12(OPTIONAL)

METHOD:

Chop the onions into thin slices.Cut the carrot and beans finely.
Cut the bread into small pieces by discarding the edges.
In a kadai, add 2 tblsp of oil and saute the bread till it becomes golden brown. ( My mom used to deep fry the bread slices!!)
Keep it aside.

Add a tblsp of oil and throw in the mustard seeds and curry leaves.
when it splutters add the sliced onions to this and saute till turn into a nice golden brown colour.

Now add in the veggies and saute in a medium flame for 5 minutes. the veggies must be cooked but should not loose its crunchiness also.
Potatoes can be par boiled and cubed before adding.
Add the red chilli powder, salt, turmeric powder,garam masala and mix well.
Add the bread pieces and mix well.

Put off the flame and add the lemon juice and coriander leaves.
If adding cashew nuts add a tsp of oil in a small pan and golden fry the cashew nuts and add to the bread upma.
Serve it hot.

KADAI BHENDI |KADAI BHINDI| SIDE DISH FOR ROTI

2011-08-22T14:47:00.001+08:00

Kadai bhendi is a semi dry side dish made with ladies finger and this pairs as a side dish with chapathi, plain ghee rice and pulao. I made this when i have guests few weeks back.

The original recipe is from Varehvah’s website.

INGREDIENTS:

LADIES FINGER	300 GMS
TOMATO	3 NO
ONION	2 NO
CAPSICUM(CUBED)	1/4 CUP
CUMIN SEEDS	1 TSP
RED CHILLI POWDER	1/2 TSP
CORIANDER POWDER	1/2 TSP
GARAM MASALA	1/4 TSP
CORIANDER LEAVES	FEW
TURMERIC POWDER	2 PINCHES
SALT	AS NEEDED
OIL	2 TBLSP + OIL FOR DEEP FRY THE BHENDI

METHOD:

Wash and pat dry the ladies finger. Cut them into slightly big roundels.
Lightly deep fry them in oil. This step is absolutely optional. This step is done just to retain the colour of the ladies finger. Since i had made for my guests i made it deep fried.
Drain it in a kitchen towel.

In a pan add oil and throw in the cumin seeds.
Add the chopped onions and fry for few minutes till it turns out pink.
Add the tomatoes to this and cook till the tomatoes become mushy and add the coriander powder, redchilli powder , turmeric powder and salt to this.
When the tomatoes are cooked add the cubed capsicums to this.

Add the fried ladies finger and mix them nicely in the masala.
Cover it with a lid and cook for 4-5 minutes.

When it is done add coriander leaves to this and mix well.
Enjoy hot with rotis /pulao.

NOTES:

If you are not deep frying the ladies finger, just saute it in amedium flame by adding 2 tblsp of oil to this.
Ginger garlic paste can also be used.
In the original recipe the chef added 1 tsp of hand pound coriander seeds. Since we don’t like the whole coriander seeds, i skipped this step.

COCONUT LADOO | COCONUT LADOO WITH CONDENSED MILK

2011-08-19T12:57:00.002+08:00

This is a special post and i wanted to make it more special by making a sweet. Coming to the reason for celebration, JEYASHRIS KITCHEN is turning 2 today.Though i wanted to try Eggless Chocolate cake, from Rak's space, who inspired and motivated me to start a blog , since i was hooked up with some personal work, i couldn’t make it. This coconut ladoo is a very simple one which i tasted in a friend’s place and the recipe is very simple one with only 2 ingredients.

INGREDIENTS:

DESICCATTED COCONUT	1CUP
CONDENSED MILK	1 CUP

METHOD:

In a pan mix the the desiccated coconut and condensed milk.
Stir it in a medium low flame for 2 minutes.
Make it into small balls when it is cool.
Roll them over the desiccated coconut.

This quantity yields approximately 11- 12 ladoos.
This can be done with fresh coconut too.But it will take 15-20 mins for this.
This ladoo can be kept in the fridge for 3-4 days.

JANMASHTAMI RECIPES.