Friday, November 9, 2012

Paassipayar illang kuzhambu


Ingredients

Pachapayar - 1/2cup (green gram dal)
Tomato - 1
Sambhar Onion - 6 (shallots) or
Big Onion - 1/2 medium size
Garlic - 2
Tamarid - little (should take like sambhar)
Maavathal - 5 (mango vathal)
Red chili powder - 2tsp
Salt - 1/2tsp

To Make Passipayar illang Kuzhambu
  • Fry the pachapayar for 5 minutes or until smell comes
  • Heat the oil in kadai fry the maavathal separately and keep it aside
  • In Pressure cooker add maavathal, pachapayar and 2 cups of water 
  • leave it for 1 sound Minimize and switch it off after 5 minutes 
  • Soaked tamarind water add redchili powder, salt mix and keep it ready
  • Heat the oil in kadai add mustard, urad dal, garlic, onion and fry it 
  • And add tomato fry it well 
  • Add this in pressure cooker mix it well with pachapayar
  • Add soaked tamarind water, red chillipowder salt to the pressure cooker 
  • Leave it for 1sound and switch it off
  • Serve it hot with Rice, Idly, Dosa

Badhusha

 Ingredients
All purpose flour - 1 cup
Baking powder - 5 pinch
Baking soda -  2 pinch
Butter - 2 tsp
Curd - 3 to 4 tsp (to make it as dough)
Oil - 3 tsp
Oil - to deep fry

For syrup
Sugar - 1/2 cup
Water - To immerse sugar
Lemon juice - 1tsp

To Make Badhusha
  • Melt the Butter in room temperature add oil 
  • Mix well together 
  • Add Baking soda and baking powder in All purpose flour
  • Mix it well with spoon 
  • Add butter mix to the all purpose flour mix it well with your hand
  • Make it as crumble and add curd  slowly
  • And make it as soft dough with out lumps
  • Leave it for 15 minutes 
  • And make it as small round balls 
  • Simply make the shapes like doughnut
  • Once you made all the balls 
  • Heat the oil, Keep the flame in low medium fire
  • And deep fry it in the oil
  • Mean while prepare the sugar syrup 
  • In kadai mix sugar and water 
  • Boil until one stiring consistency 
  • Switch it off immediately and remove from stove 
  • Add 1 tsp of lemon juice ( to avoid crystals in sugar syrup )
  • Immediately add to the hot sugar syrup 
  • To cover badhusha turn upside down to the sugar syrup 
  • Do it 2 - 3 times and then leave it for a minute 
  • Drain the badhushas in greased surface 
  • After it cools down sugar syrup serve it and enjoy your day  
Note : In 1cup can make 8 to 9 baadhusha ,
while frying dont hurry up do as mentioned,
finish it off in a week, dont refrigerate it will get hard
After a day or second day taste will be even better

Monday, October 1, 2012

Mullangi Pachadi

Ingredients
Mullangi (Radish) - 1/4 kg
Onion - 1/4 cup
Toor dal - 1/4 cup
Red chilli powder - 1tsp
Salt - 1/2 tsp
Coriander leaves - Little

To Make Mullangi pachadi
  • Half cook the toor daal 
  • Heat the kadai and fry the radish 
  • Add Salt, redchili powder, mullangi, toor daal in pressure cooker
  • Leave it for 1 sound and switch it off immediately
  • Heat the oil in kadai add mustard, urad daal and mix it in the pressure cooker
  • And garnish it with coriander leaves 
  • Serve it hot with Rotis, Rice

Rasamalai

Ingredients
Rasgullas
Thick Milk - 2 cups
Vinegar or lime juice - 1/4 cup
Sugar - 1 cup
Water - 2 1/2 cups

To make Rasgulla
  • Boil the milk in thick bottom pan
  • Keep the flame in medium to high 
  • Once start coming up add vinegar or lime juice
  • Allow the milk to curdle and stir gently
  • When milk is curdled completely 
  • Strain it with thick cotton cloth 
  • Squeeze out the water completely from the curdle mixture
  • And place heavy weight vessel on it to remove all moisture 
  • Or can hang it in one place for 1/2 hour
  • After 1/2hr  cheese will be ready to make balls
  • In the pressure cooker add sugar and water 
  • Keep the flame in medium
  • Mix it well 
  • After 1/2 hr cheese will be smooth
  • Smash the cheese with your hand for 5 minutes and make it as dough (use your palm to smash it and make it as dough)
  • After become a dough with out crack 
  • Make it as small flat shape with out crack(once the balls ready should add it immediately in to the sugar syrup)
  • Once sugar syrup start boiling add the cheese balls and close it with lid
  • After 1 whistle Switch it off 
  • After 5 minutes show the pressure cooker in water  (to release the pressure)
  • To cool down 
To Make Milk Rasam for Ras malai's
Ingredients
Milk - 2 cups
Sugar - 2 tsp
Cardamom powder - 1/2 tsp
Badam, Pistas - 2 tsp sliced
  • Boil the milk in thick bottom pan 
  •  In medium high flame
  • Milk should be reduced as 1 cup
  • It will take 20 minutes
  • Make sure milk should not get burn in bottom of the pan
  • Squeeze the Rasgullas from sugar water  lightly
  • Once milk has reduced add sugar and cardamom powder
  • Mix it well
  • Now add the rasgulla's in milk
  • Boil the rasgullas for 3 minutes and switch it off 
  • Rasgulla's will absorb the milk
  • And transfer it to bowl
  • Keep this Ras malai in refrigerator to chill it and then serve
Note: Can make 6 ras malai's in 2 cups of milk

Friday, August 31, 2012

Bhakarwadi North Indian Recipe

Ingredients
Dough
Besan Flour - 1/2 cup
Wheat flour - 1/2 cup
Oil - 2 tsp
Salt - 1 tsp
Turmeric powder - 2 pinch
Asafitida - pinch

Filling
Coriander seeds - 1 tsp
Garam masala powder -1/2 tsp
Dry shredded coconut - 1 tsp
Kasa kasa - 2 tsp
Red chili powder - 1 tsp
Sugar -  2 tsp
Fennel seeds - 1 tsp
Cumin seeds - 1tsp
Lemon juice - 2 tsp
Asafetida - Pinch
Curry leaves - little

To Make Bhakarwadi
  • First make dough with besan flour, wheat flour, oil, turmeric, asafetida powder 
  • Mix all together with water and make dough  (not like chapatti dough)
  • Should be little hard, and keep it aside until to make filling
  • For filling roast every thing for 2 minutes in medium flame
  • Add the sugar, salt, lime juice later after switched off
  • And make it as powder (not fine powder)
  • Make the dough as chapatti with chapatti maker
  • Flat the chapatti little thick
  • Spread the filling in chapatti (don't add too much, it will come out )
  • And slowly have to roll it
  • And apply water to the end to seal the edges
  • And cut this as small pieces
  • Heat the oil
  • And deep fry the bhakarwadi's
  • Fry them until becomes golden brown
  • Serve it hot 
Note : can store the bhakarwadi's for 20 days in air tight container

Black Magic cake with Icecream

Ingredients
All Purpose Flour - 1 3/4 cup
Sugar - 2 cup
Cocoa Powder - 3/4 cup
Baking Powder - 1 tsp
Baking soda - 2 tsp
Salt - 1 tsp
Eggs - 2
Butter milk or sour milk - 1 cup
1 cup Strong black coffee  or Instant coffee powder -  2 tsp with 1 cup boiling water
Vegetable oil - 1/2 cup
Vanilla extract - 1 tsp

To Make Black Magic cake
  • PreHeat oven 350 degree F with greased baking pan
  • Take one bowl add eggs, buttermilk, coffee, oil and vanilla extract beat on medium speed of mixer
  • Stir together Sugar, flour, cocoa, baking soda, baking powder and salt in large bowl
  • Add the flour mixer slowly to the liquid mixer and mix it properly with out lumps
  • Batter will be thin
  • Pour batter evenly in to preheated baking pan
  • Bake it 35 to 40 minutes for rectangular pan 30 to 35 minutes for round pan
  • Bake until wooden pick inserted in center comes out clean
  • Cool 10 minutes, serve it with Vanilla Ice cream on top 
Notes : In this measurement can serve 10 to 12 pieces,
To make sour milk use 1tsp white vinegar in 1 cup milk 

Wednesday, August 8, 2012

Palak Paneer

Ingredients
Spinach - 1 bunch
Paneer - 250gms
Jeera - 1 tsp
Ginger - 1 tsp
Garlic - 4 pods
Onion - medium size full chopped
Green chili - 2
Red chili powder - 1 tsp
Coriander powder - 2tsp
Garam masala Powder - 1/2 tsp
Tomato - 1
Methi seeds - 1 tsp
Butter -1 tsp
Salt - 1/2 tsp
Milk - 1/4 cup
Sugar -1/4tsp

To Make Palak Paneer
  • Heat the oil in kadai add jeera, garlic, ginger, onion  fry it for 2minutes
  • Add green chili, coriander powder, garam masala fry it 
  • And add tomato, methi seeds fry it 
  • Wash the spinach and add it with the onion tomato mixture
  • Fry it until spinach has cooked
  • Add butter, red chili powder
  • Mix it well and add crushed paneer or 
  • Cut the paneer as small cubes and add
  • Add Salt, sugar, milk and 1/4 cup water 
  • Mix it well and close with lid and cook it for 5 minutes
  • Serve it hot with Roti's

Thursday, August 2, 2012

Fried Rice

Ingredients
Basmatirice - 1 cup
Water - 2
Capsicum  - cut it as straight
Cabbage - cut it as straight
Onion 1/2 big onion cut it as straight
Frozen Peas -1/4 cup
Green chili - 2

To Make Fried Rice
  • Heat the oil in kadai add crambu, bay leaves, cordamom, green chili
  • Add rice and fry it for 3 to 4 minutes 
  • Add salt and Cook it in the rice cooker with 2 cups of water
  • Again heat 1tsp oil in kadai add onion fry it 2seconds
  • Add cabbage, and add capsicum fry it 2 to 3 seconds
  • Add 3 pinch of salt
  • Color should not change, close it with lid and cook it
  • And Mix the vegetables with rice
  • Close it with lid with heat
  • Serve it hot with cauliflower kurma
Note - if you are cooking in pressure cooker leave it for 3vessels and switch it off and 
for green peas, soak it and cook it with rice

Chicken Keema(Podimas)

Ingredients
Grounded Chicken - 1/2 kg
Chana dal (kadala paruppu) - 1/4 cup
Onion - 3/4 big onion (chopped)
Green chilli - 6
Red chili powder - 1 tsp
Salt - 1/2 tsp
Egg - 1
Shreded Coconut - 1/4 cup

To Make Chicken Podimas
  • Soak the chana dal for 1hr
  • Heat the oil in kadai add Jeera, Urud dal
  • Add Onion, Green chilli fry it for 3 to 4 minutes
  • Add grounded chicken fry it,  add salt
  • Close it with lid and cook it for 5 minutes 
  • Add chana dal mix it and close it with lid 
  • Mix the egg and keep it ready in bowl
  • After chicken and chana dal has cooked 
  • Add egg in chicken mix it well
  • And add shreded coconut and switch it off 
  • Serve it hot with Rice

Monday, July 16, 2012

Mango Cheese Cake

Ingredients
Cream cheese - 250gm, Philadelphia Cream Cheese
Cream - 170 gm
Sugar - Half a cup
Mango puree - 3/4 of a cup
Gelatine - 1 Tbsp
Hot Water - 1/4 cup
Graham cracker crumbs - 1.5 to 2 cups
Unsalted butter, melted - about 1/3 of a cup


To Make Mango Cheese cake
  • Grind graham crackers coarsely.  Add melted butter and whiz again until the mixture comes together.
  • Press into the bottom individual glasses. Refrigerate while preparing the rest of the cheesecake.
  • Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand. An electric beater is optional.
  • Add the gelatine to the hot water and stir till it completely dissolves. 
  • Add the mango puree and stir well. 
  • Keep half of this mixture aside and add the rest to the cream cheese mixture. 
  • Stir gently until well combined.
  • Pour on top of the graham cracker base. Return to fridge for another 10-30 mins.
  • Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. 
  • Refrigerate overnight and get ready to surprise your guests with an awesome dessert. 
Note: in this measurement can serve to 6 to 7 members

Vatral Kozhambu

Ingredients

Oil - 1 Big spn
Mangai vathal - 4
Kathiri vathal - 4
Sunda vathal - 2 tspn
Tamarind - lemon size
Perungayam powder - 1/2 tspn
Toor dal  - 1 tspn
Red chili  - 4
Red chilli powder - 1 1/2 tspn
Salt - 1/2 tspn
Jaggery - 1/4 tspn

To Make Vatral Kuzhambu
  • Soak the tamarind and salt together
  • Heat the oil in kadai add red chili,  asafoetida powder, mustard seeds, urud dal, toor dal
  • Add curry leaves and all vathal fry it for 5 minutes
  • Add red chili powder and tamarind water, salt
  • Add 1 or 1 1/2 cup of water 
  • Let cook on the medium flame for 10 minutes until oil separates from gravy
  • And add jaggery finally and switch it off
  • Serve hot with steamed rice.   

Vegetable Pongal

Ingredients

Jasmine Rice (pacha arisi) - 1 cup
Water - 3 cup
Moong daal - 1/2 cup (paasi paruppu)
Ginger - 1/2 inch ( chopped)
Green chilli - 3 small size
Tomato - 1 mediem size
Onion - 1 medium size
Potato - 1 mediem size
Carrot - 1
Jeera - 1/2 tsp
Crushed Pepper - 1/2 tsp
Curry leaves - little

To Make Vegetable Pongal
  • Wash the rice and daal together
  • Heat the water and add rice in water
  • Once start boiling add potato, carrot, ginger, tomato, Onion
  • Add salt and close it with Lid
  • Leave it for 1 vessel keep the flame in slow
  • Switch it off after 10 minutes  
  • Heat  2tsp ghee in kadai add cashew, jeera, pepper, curry leaves, coriander leaves 
  • Fry it for 1second
  • Mix it well with Pongal
  • And serve it hot with coconut chutney, drumstick sambar 

Rava Laddu

Ingredients

Rava -2 cups
Sugar - 1 1/2 cup
Shreded Coconut - 3/4
Badam - 10 chopped
Dry grapes - 1 tsp chopped
Cardamom - 3 chopped
Ghee - to fry
Warm Milk - 1/4 cup

To Make Rava laddu
  • Heat a 1tsp ghee in kadai add chopped badam, dry grapes, cardamom fry it for 1minute
  • Fry the shreded coconut for 2 seconds in 1 tsp ghee and keep it separate 
  • Fry the Rava in 2 tsp ghee for 1 minute and keep it separate
  • Switch it off and mix all together and finally add sugar 
  • Mix everything together in hand 
  • Add warm milk little by little mix it and make it as round shape 
Notes : In this measurement can make 25 Rava laddu's

Monday, June 4, 2012

Cauliflower Kurma

Ingredients

Onion  - 1 medium size
Tamota - 1 medium size
Garlic - 6
Cauliflower - 1 small size
Coconut milk - 1 cup thick milk
Shreded Coconut - 1 tsp
Redchilli - 4
Chick pea - 2 tsp(Pottu kadalai)
Fennel seeds - 1 tsp
Jeera -1tsp

To Make Cauliflower Kurma
  • Grind the shreded coconut, red chilli, chick pea, sombu, Jeera as masala and keep it aside
  • If required more spicy add little redchilli powder extra and grind it 
  • Heat oil in kadai add patta, sombu, urud dal 
  • Add Onion fry it until becomes golden brown  
  • Add Tomato fry it and add grinded masala
  • Fry it for 2 minutes and add required water 
  • And add cauliflower, Salt
  • Change it in to pressure cooker and keep it for 1 vessel and switch it off 
  • Finally add coriander leaves
  • And serve it hot with Idly, dosa, Chappathi 

Thursday, May 31, 2012

Methi seed rice (vendaya satham)

Ingredients
Jasmine Rice - 1cup (pacha arisi)
Methi seeds - 1 tspn
Green chili - 1
Onion - 3/4 cup chopped
Garlic - 6 pods
Oil - 1 big spn
Thick coconut milk - 3/4 cup
Water - 2 cup

To Make Vendayam satham
  • Heat the oil in kadai add Bay leaves, crambu and some spices as you like
  • Add Methi seeds, garlic, green chili, Onion fry it for 2minutes
  • Add Jasmine rice Fry it and add coconut milk, water and salt
  • Close it with lid and Pressure cook it for 1 sound
  • Keep the flame in slow after 10minutes switch it off
  • And serve it hot with Kurma, Potato fries

Friday, April 6, 2012

Banana Fritters

Ingredients
Banana - 2 smashed
Egg - 1
Butter - 2 tsp room temperature
All purpose flour - 1 cup
Salt - 1/3 tsp
Baking powder - Pinch
Sugar - 1/4 cup
Milk - 1/4 cup
Vanilla essence - 3 drops (optional)
Oil - to fry

To make Banana Fritters
  • Mix All purpose flour, salt, Baking powder, Sugar together
  • Mix Egg, Butter together and combine with All purpose flour
  • Add Vanilla essence, milk and mix it well
  • Heat the oil in pan 
  • And Pour one by one spoon in hot oil
  • Once it become brown color from one side turn it to other side
  • Fry it and remove it from oil (it will happen very quickly)
  • Keep the flame in medium
  • Serve hot with Ice cream, frozen Yogurt
  • Or drizzle with chocolate syrup or dust it with powdered sugar and serve it

Tuesday, April 3, 2012

Liver Pepper Fry

Ingredients
Liver - 500 gm
Turmeric Powder - 1 tsp
Red Chili powder - 1 tsp
Block Pepper - 1 tsp
Onion chopped - 1 medium size
Tomato - 1 chopped
Ginger garlic Paste - 1 tsp
Cinnamon powder - 1/4 tsp
Cloves - 3
Curry leaves - Little
Salt - 1/4 tsp

To Make Liver Pepper Fry
  • Heat the pan add oil, Add cinnamon, cloves, Chopped onion fry it until onion becomes brown
  • Add ginger garlic paste fry it until raw smell goes off
  • Add the tomato, salt fry it until tomato becomes soft
  • Add curry leaves and washed liver fry it for 5 minutes 
  • Finally add the coriander powder, red chili powder fry it with liver 
  • Add little water mix it well and close it with lid 
  • Reduce the flame and cook 
  • Finally add block pepper and mix it well
  • Cover it and cook for 15 minutes, don't over cook it liver will become hard  
  • Switch it off and garnish with cilantro
  • And serve hot with Roti's, Rice, Dosa


Monday, March 12, 2012

Rice Murukku

Ingredients
Rice flour - 1 cup
Urad flour - 1/4 cup
Split chick peas powder - 2 tsp
Butter - 2 to 3 tsp (room temperature)
Sesame seeds - 1 tsp
Hing (Asafoetida powder) - 1/4 tsp
Cumin powder - 1 tsp
Water - as need for consistency
Salt - 1/2 tsp
Oil - to fry

To Make Murukku
  • Take a Big bowl add rice flour, urad flour, split chick peas, Butter, Sesame seeds, Hing, Cumin powder, salt
  • Mix all the ingredients together 
  • Make it as soft dough by adding little by little water
  • Heat the oil in big kadai to fry murukku
  • Take 1 star shape attachment and fix to the murukku maker 
  • Take 1 plastic sheet brushed with oil lightly
  • Take a small amount of dough place it inside the murukku maker
  • Close the maker with top and press it as round shape in the plastic sheet 
  • Remove it from the plastic sheet and drop it in the hot oil
  • Fry it until becomes golden brown
  • Once finish making the murukku
  • Let them cool and store it in the air tight container
Note - If Murukku becomes little hard, can add little hot oil in the dough and press it as round shape


Saturday, January 28, 2012

Methi Mushroom Mutter Masala

Ingredients
Methi Leaves - 1 bunch
Boiled green Peas - 3/4th cup
Mushroom buttons - 3/4th cup
Cashew - 8 to 10
Garlic cloves - 6
Green chillies - 6 to 8
Big Onion - 1 medium size chopped

To Make Methi Mushroom Mutter Masala
  • Make a paste of Green chillies, Garlic, Cashew
  • Heat the oil in pan add Onion and fry it until becomes brown color 
  • Add a paste to the onion and saute it until raw garlic smell goes
  • Add Mushroom saute it until give out water
  • Add methi leaves and saute it for 5 minutes
  • Add half cup of water and bring to boil
  • Mushroom will cook and the gravy will thicken
  • Keep the flame in medium 
  • Add the green peas and cook it 3 minutes
  • Switch it off and serve it hot with Rice 

Sunday, January 1, 2012

Mysore Pak

Ingredients
Basan flour - 1 cup
Ghee or Butter - 1 1/2 cup
Oil - 1/2 cup
Sugar - 2 cup
Water - 1 cup

To Make Mysore Pak
  • Melt the ghee, in Room tempareture and keep it aside
  • Grease a tray evenly with ghee and keep it aside
  • In a big kadai add sugar and water and bring them to boil until string consistency
  • Reduce the flame in to low
  • Heat the oil and ghee in low flame and mix it well
  • Fry the Besan flour in kadai for 2 to 3 minutes color should not change
  • Now add besan flour in to the sugar syrup and mix them well  
  • And slowly add by using one by one big spoon of oil and ghee mixture 
  • Mix it continuously and throughly stirring
  • Cook until the ghee starts to leave the sides of the pan and the mixture starts to thicken
  • And the mixture turns to become light golden color 
  • when the mixture is hot pour in to the greased tray 
  • And level it out evenly with spatula
  • when it is in medium hot cut in to shape as you required and serve it.